Ingredients:
1 kg cleaned shrimp (the small shrimp is ideal)
200g of Flocão
180 ml of shrimp stock
1 pinch of turmeric
2 tablespoons of olive oil
½ onion
1 carrot
1 red onion
3 tomatoes
2 tablespoons (soup) of fresh peas
Juice of ½ lemon
1 tablespoon (soup) of chopped cilantro stalks
1 teaspoon (tea) of salt
3 cloves of garlic
1 pinch of black pepper
Preparation method
Dilute the turmeric in the shrimp stock (room temperature) Macerate the seasonings (salt, garlic, cumari-do-Pará peppers, and black pepper) until they turn into a paste. With this paste, season the shrimp, adding the lemon. In a skillet, heat the olive oil, sauté the onion, and add the shrimp, half of the tomatoes, and the cilantro stalks. Season the vegetables (the other half of the tomato, the red onion, the carrot, and the peas) with drops of lemon, salt, and a dash of olive oil. Add the vegetables to the previously hydrated cuscuz. Once cold, add the sautéed shrimp with the tomato and chopped cilantro. Stir carefully, mixing all the ingredients well, and serve at room temperature.
