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Ingredients
  • subheading: Shrimp Seasoning:
  • 700 grams - 1 kg tiger shrimp raw deveined and peeled (keep shrimp shells see note)
  • juice from 1 lime
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • subheading: Stew:
  • 1 to 2 tablespoon vegetable oil
  • 1 white or Spanish onion peeled and diced
  • 4 garlic cloves minced
  • 1 red bell pepper chopped
  • 2 tablespoons cilantro or parsley stems finely chopped
  • 4 bird’s eye chili peppers Thai red chilies
  • 6 medium tomatoes pulp removed, peeled (optional) and diced
  • 1 large russet potato peeled and largely cubed
  • 1 ½ teaspoons paprika tablespoon
  • 2 cups stock or water or as needed
  • 1 or 1 ½ cans coconut milk
  • salt to taste
  • 1 bunch fresh chopped cilantro or parsley to finish
  • 2 to 4 tablespoons Dende oil / palm oil optional but used traditionally
  • subheading: To Serve:
  • 3 cups boiled white rice
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