Served as main course. Non-vegetarian dish.

3 Tablespoon Butter

3 lb Shrimp, medium, shelled

2 Tablespoon Onion chopped

2 Tablespoon Green Pepper,chopped

2 Tomatoes, chopped, peeled

1/2 lb Okra, fresh or frozen (10 oz)

1/4 lb Shrimp, dried

2 cup Coconut, fresh grated

1 1/2 cup Boiling Water

2 Tablespoon Manioc Meal

1/3 cup Olive Oil,or Spanish Oil

1/3 cup Peanuts, ground,roasted

2 Tablespoon Coriander, fresh

Salt

Pepper, White

Melt butter in l2 inch skillet over high heat; add shrimp (fresh). Cook sterring constantly, until opaque and tender, about 3 minutes. Remove shrimp, with slotted spoon to platter; reserve. Reduce heat to medium-low; sautee onion in same skillet, stirring frequently, until soft, 5 minutes. Add green pepper, tomatoes, okra and ground shrimp. Stir. Pour boiling water over coconut. Mix with manioc meal (can be omitted, use 2 Tablespoon 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, until shrimp are hot. Stir in oil, peanuts and coriander. Season to taste

Serves: 6

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