Shrimp Stew

Directions

• Broth
• In a pan on the fire, add palm oil 1 tablespoon (13 mL);
• Add 1 Tbsp (13 mL) olive oil;
• Add shrimp shells (+ou-500g);
• Let it gold;
• Add remaining broth ingredients;
• Add Water 1.5L;
• When it starts to boil, leave it on low heat for 40 minutes (pan covered);
• Stew
• In a bowl, add cleaned Shrimp +or-700g;
• Add salt to taste;
• Add kingdom pepper to taste;
• Add 1/2 unit lemon juice;
• Mix and let rest for 8 minutes;
• In a pan, add palm oil 1 spoon;
• Add olive oil 2 tablespoons (26 mL);
• Add the shrimp without the liquid and let it seal;
• Book the prawns;
• In the same pan, add chopped Onion 1 unit;
• Add chopped red pepper 1 unit;
• Add chopped yellow pepper 1 unit;
• Let it braise;
• Add squeezed garlic 6 units;
• Let it braise some more;
• Add chopped seedless tomato 1 unit;
• Add Chopped girl’s finger pepper 1 unit;
• Saute for 1 minute;
• Transfer the mixture to a blender;
• Add 500g cooked cassava (hot);
• Add 2 cups strained shrimp stock;
• Beat just until the cassava mixes with everything;
• Transfer mixture back to pan;
• Add coconut milk 1 bottle (200 mL);
• Add palm oil 1 spoon;
• Add salt to taste;
• Mix well over high heat;
• Add the prawns;
• Add cilantro;
• Leave for 2 minutes in the low fire;
• Your shrimp bobó is ready!