Title: Caruru De Camarao
Categories: Seafood
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