Preparation

Sauté the fresh or dried shrimp with 3 tablespoons of palm oil together with the garlic, onion, tomato, green smell and pepper, reserve.
Beat the breads in the blender with the water
Pour the beaten bread into a pan and bring to the fire.
Let it boil, stirring constantly, until it begins to thicken.
When it starts to boil add more oil to your liking.
Add the sautéed shrimp.
Add salt and pepper, stirring constantly to avoid sticking to the bottom of the pan.
When almost ready mix the coconut milk and remove from heat.
Serve hot!

Ingredients

  • 1/2 kg of peeled and washed shrimp, without head and tail (or dried shrimp)
  • 3 medium tomatoes
  • 2 medium onions
  • 1 clove of crushed garlic
  • 4 breads (the harder the vatapá, the greater the consistency)
  • 400 ml of water
  • 100 grams of peanuts (optional)
  • 100 cashew nuts (optional)
  • 400 coconut milk
  • 1 palm oil
  • 1 packet of chopped green smell (coriander or parsley)
  • 2 sweet peppers
  • salt and pepper (chilli) to taste