8 cups of water
1 cup of coconut milk
2 tablespoons of dendrobate oil
2 tablespoons of oil
2 tablespoons of lime juice
2 teaspoons of ginger
1 teaspoon of ground cumin
1 kg of shrimp with shell
500g of cassava without shell and cut into pieces
2 malagueta peppers mashed
1 large onion chopped
Salt to taste
8 cups of water
1 cup of coconut milk
2 tablespoons of dendrobate oil
2 tablespoons of oil
2 tablespoons of lime juice
2 teaspoons of ginger
1 teaspoon of ground cumin
1 kg of shrimp with shell
500g of cassava without shell and cut into pieces
2 malagueta peppers mashed
1 large onion chopped
Salt to taste
1
Clean the shrimp
Remove shells and heads, then place in a pot with water
Bring to a boil, then reduce heat and simmer for 10 minutes
Strain the liquid through a fine-mesh sieve and reserve the broth
2
In a large saucepan, sauté the onion in oil until golden brown
Add the reserved broth and cassava, and cook at high heat until the cassava is tender
Remove from heat and blend in small batches to obtain a smooth cream
Add the ginger and cumin, mix well, and reserve
3
Season the shrimp with salt, pepper, and lime juice
Heat the cream over medium heat
When boiling, add the shrimp and cook for 5 minutes
Add the dendrobate oil and coconut milk, stir well, and serve immediately
If desired, garnish with additional shrimp.
