100 g finely chopped onion
1 clove of garlic, minced
1/4 cup olive oil
200 g diced tomatoes
1 1/4 cups water
Salt to taste
Black pepper to taste
Salsa to taste
16 medium shrimp
4 figs
16 fried cassava rings
Paprika sauce to taste
100 g finely chopped onion
1 clove of garlic, minced
1/4 cup olive oil
200 g diced tomatoes
1 1/4 cups water
Salt to taste
Black pepper to taste
Salsa to taste
16 medium shrimp
4 figs
16 fried cassava rings
Paprika sauce to taste
1
Sear the onion and garlic in olive oil
2
Add the tomatoes, water, and season with salt, pepper, and salsa
Bring to a boil and then reduce heat
3. Reserve
4
In a pan, brown the shrimp in butter. Reserve
5
Cut each fig into four crescent-shaped pieces
6
Arrange on plates: 4 fig pieces, 4 shrimp, and 4 fried cassava rings
Drizzle with paprika sauce and serve.
