Shrimp Moqueca

Name: Shrimp Moqueca
Yield: 6
Ingredients: 3 minced garlic cloves; 1 1/2 cups chopped onion; 4 tablespoons corn oil; 3 cups shrimp broth; 4 tablespoons dendê olive oil; 2 5 cm pieces of bell pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground pimenta-do-reino; 1/3 teaspoon salt; 700 ml coconut milk; 2 cups diced tomato; 600 g pink shrimp; 3 tablespoons freshly squeezed lime juice; 2 ripe bananas, sliced; 2 tablespoons chopped cilantro; 10 manjericão leaves

1
3 minced garlic cloves
2
1 1/2 cups chopped onion
3
4 tablespoons corn oil
4
3 cups shrimp broth
5
4 tablespoons dendê olive oil
6
2 5 cm pieces of bell pepper
7
1/2 teaspoon cayenne pepper
8
1/2 teaspoon ground pimenta-do-reino
9
1/3 teaspoon salt
10
700 ml coconut milk
11
2 cups diced tomato
12
600 g pink shrimp
13
3 tablespoons freshly squeezed lime juice
14
2 ripe bananas, sliced
15
2 tablespoons chopped cilantro
16
10 manjericão leaves

Ingredients

1
3 minced garlic cloves
2
1 1/2 cups chopped onion
3
4 tablespoons corn oil
4
3 cups shrimp broth
5
4 tablespoons dendê olive oil
6
2 5 cm pieces of bell pepper
7
1/2 teaspoon cayenne pepper
8
1/2 teaspoon ground pimenta-do-reino
9
1/3 teaspoon salt
10
700 ml coconut milk
11
2 cups diced tomato
12
600 g pink shrimp
13
3 tablespoons freshly squeezed lime juice
14
2 ripe bananas, sliced
15
2 tablespoons chopped cilantro
16
10 manjericão leaves

Directions

1
In a saucepan, sauté the garlic and onion in oil
2
Add the shrimp broth, dendê olive oil, and bell pepper slices
3
Simmer for 5 minutes
4
Then join the pimentas, salt, coconut milk, tomato, shrimp, lime juice, and cook for a few more minutes
5
Add the banana, cilantro, and manjericão leaves
6
Adjust the seasoning and serve with white rice and cassava flour.