Recipe - Caruru De Camarao

3 tablespoon Butter
3 pound Medium shrimp; shelled
2 tablespoon Onion chopped
2 tablespoon Green pepper;chopped
2 Tomatoes; chopped, peeled
One half pound Okra; fresh or frozen (note
1)
One fourth pound Dried shrimp (note 2)
2 cup Coconut; fresh grated
1 One half cup Boiling water
2 tablespoon Manioc meal (note 3)
1/3 cup Olive oil or spanish oil
1/3 cup Peanuts; ground, roasted
2 tablespoon Fresh coriander (note 4)
Salt
Pepper; white

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Wed, 27 Mar 1996 17:39:39 0500
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 mediumlow;
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 mediumlow heat, stirring constantly, umtil shrimp are hot. Stir
in oil, peanuts and coriander. Season to taste.

NOTE 1: Frozen thawed okra, make sure to cook only the minutes recomended
by package.

NOTE 2: Ground, dried shrimp is found in Oriental grocery stores.

NOTE 3: 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.

NOTE 4: Coriander can be found in Mexican grocery stores, if not use dried.

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