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Bobo de camarao

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Bobo de camarao
Preparation time:
20 min
 
Cooking time:
20 min
 
For 4 people
 
Latin america
Bobo de camarao

Ingredients:

1 onion
250 g fresh tomatoes
12 cl coconut milk
2 tbsp. chopped cilantro
400 g of peeled shrimps
500 g cassava purée
1 tbsp. vegetable oil
Fine salt and black pepper

Instructions:

Peel and finely slice the onion.
Wash and peel the tomatoes, then remove the seeds.
In a frying pan, heat a tablespoon of oil and when the oil is hot, sweat the onions for a few minutes.
Then add the tomato pieces and simmer over high heat for 5 minutes.
Then add the peeled shrimp and chopped cilantro. Season with salt and pepper.
Then pour in the manioc puree and coconut milk. Mix well and bring to a boil.
Adjust the seasoning if necessary and serve immediately.
Enjoy hot, as a single dish or with white rice.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
390.0 Kcal 52.1 g 6.1 g 9.6 g 5.6 g 0.4 g 2.7 g 731.2 g

The nutritionist's advice:

Manioc puree is a gluten-free starchy product. In addition, the presence of vegetables and starchy foods to accompany shrimp makes it a complete dish.
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