4 kg of fresh shrimp, whole
2 tablespoons (or to taste) of salt
6 tablespoons of lime juice
3/4 cup of dendro oil (180 ml)
6 medium onions, sliced into rings
9 medium tomatoes, sliced into rings
1 1/2 cups of cilantro leaves
10 green scallions, chopped into small pieces
3/4 cup of chopped parsley
4 kg of fresh shrimp, whole
2 tablespoons (or to taste) of salt
6 tablespoons of lime juice
3/4 cup of dendro oil (180 ml)
6 medium onions, sliced into rings
9 medium tomatoes, sliced into rings
1 1/2 cups of cilantro leaves
10 green scallions, chopped into small pieces
3/4 cup of chopped parsley
Clean the shrimp and season with salt and lime juice. Reserve
Next, in a large skillet, heat the dendro oil over high heat
Add the onions, tomatoes, cilantro, green scallions, and parsley
Simmer for about 15 minutes or until the tomato starts to soften
Add the shrimp, reduce the heat, cover the skillet, and cook for about 5 minutes or until the shrimp are pink
Serve hot with rice or dendro farofa
If desired, prepare ahead of time, store in the refrigerator in a sealed container, and reheat when serving
It serves 344 calories per serving.
