Caruru de camarao

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
3 pounds Shrimp, medium, shelled
2 tablespoons Onion chopped
2 tablespoons Greenpepper,chopped
2 Tomatoes, chopped,peeled
½ pounds Okra, fresh or frozen 10oz*
¼ pounds Shrimp, dried**
2 cups Coconut, fresh grated
1½ cup Boiling water
2 tablespoons Manioc meal ***
⅓ cup Olive oil,or spanish oil
⅓ cup Peanuts, ground,roasted
2 tablespoons Coriander, fresh ****
Salt
Pepper, white

Directions

Melt butter in l2 inch skillet over high heat; add shrimp (fresh).

Cook sterring contantly, until opaque and tender, about 3 minutes.

Remove shrimp, with slotted spoon to platter; reserve. Reduce heat to medium-low; sautee oniom in same skillet, stirring fequently, until soft, 5 minutes. Add green pepper, tomatoes, okra and ground shrimp.

Stir. Pour boiling water over coconut. Mix with manioc meal (can be omited, use 2 T plain bread crumbs). Stir into tomato mixture. Simmer covered over low heat until okra is tender, about 25 minutes. Add reserved shrimp to tomato mixture; cook over medium-low heat, stirring constantly, umtil shrimp are hot. Stir in oil, peanuts and coriander. Season to taste. * Frozen thawed okra,make sure to cook only the minutes recomended by package. ** Ground, dried shrimp is found in Oriental grocery stores. *** Manioc meal can be found in New York, and some other big cities, but in this recipe only two tablespoon is not very inportant, so you can use plain bread crumbs for the consistency. **** Coriander can be found in Mexican grocery stores, if not use dried. VERA <**> IN 04/01/92 01:46 am

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