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– 3,5 cups of shrimps
– 3,5 cups of cassava cut into pieces
– 3 peeled tomatoes without seeds
– ½ chopped red pepper
– ½ chopped green pepper
– 1 chopped onion
– 2 chopped garlic cloves
– ½ tea cup of palm oil
– 50 ml of olive oil
– 1 L of water
– lemon juice
– 100 ml of coconut milk
– pepper to taste
– salt to taste
– coriander to taste
1- Peel the shrimps and boil the shrimp shells and heads in 1 L of water with salt. Then filtre the water and keep it.
2- Cook the cassava in the water you kept and put in the liquefier while it is still hot. Keep this mixture in a recipient.
3- Spice the shrimps with lemon juice and salt. Fry them on olive oil with the garlic cloves. Keep the shrimps in a recipient.
4- In the same frying pan you used before fry the red pepper, the green pepper and the chopped onion. Then add the chopped tomatoes and cook for 5 minutes.
5- Add the first mixture of cassava you kept in the frying pan and boil for 8 minutes.
6- At last add the shrimps, the palm oil, the coconut milk and salt, pepper and coriander to taste.