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1 kg of peeled cassava and wireless
1 pound medium shrimp
1 liter of water
1 teaspoon (dessert), garlic
1 onion, pat
3 tbsp (tablespoons) olive oil
4 tablespoons (soup) of oil palm
4 tomatoes, peeled and seeded
3 tablespoons (dessert), hot pepper sauce
½ red bell pepper, chopped
½ green pepper, chopped
1/3 cup (tea), cilantro, parsley and chopped chives
100g of Brazil nuts from stopping peeled
200 ml of coconut milk
salt to taste
Clean the shrimp, reserving shells. Boil a liter of water for five minutes, remove from heat and remove the shells.
In the shrimp broth, cook (in pressure cooker) for 20 minutes cassava peeled and cut into small pieces.
Hit the cassava with the nut-stop in a blender, adding a little water if necessary.
Brown onion and garlic in palm oil mixed with olive oil.
Add the green and red peppers and let soften.
Add tomatoes, chili sauce, salt, parsley, cilantro and scallions.
Add the shrimp and boil it for a minute. Mix the mashed cassava and, finally, the coconut milk.
Correct the salt and pepper and bring to a boil for another minute, stirring constantly to avoid sticking to the bottom of the pan.
Serve hot with white rice.
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