Title: Caruru De Camarao
Categories: Fish
Yield: 6 servings
3 tb Butter
3 lb Shrimp, medium, shelled
2 tb Onion chopped
2 tb Greenpepper,chopped
2 Tomatoes, chopped,peeled
1/2 lb Okra, fresh or frozen 10oz*
1/4 lb Shrimp, dried**
2 c Coconut, fresh grated
1 1/2 c Boiling water
2 tb Manioc meal ***
1/3 c Olive oil,or spanish oil
1/3 c Peanuts, ground,roasted
2 tb Coriander, fresh ****
Salt
Pepper, white
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
