Preparation

Prawn cream

Season the shrimp with garlic and pepper.

In a pan, with 1 drizzle of olive oil, throw the garlic, the drizzle and the butter. Add the tomatoes and saute until very tender.

Put the prawns and let it cook for 2 minutes. Add the green smell and mix.

Turn off the heat, add the curd and stir until melted and fat.

Mashed potato

In a pot of water, boil the cassava tree.

Place the cooked milk and cassava in a blender and beat until smooth.

Transfer to a saucepan, add butter, salt and grated nutmeg. Mix and cook over medium heat until firm cream (10 minutes). Turn off the heat, add the fresh cream and stir. Reserve.

Spread half of the puree in an ovenproof dish or in individual pots that can go to the oven, then put the shrimp cream, another layer of puree, sprinkle the grated mozzarella cheese and bake until browned.

Serve sprinkled with parsley and good appetite!

Ingredients

  • Prawn cream
  • 500 g of peeled and cleaned pink shrimp
  • Salt, garlic and black pepper ground to taste
  • Dash of olive oil
  • 2 crushed garlic cloves
  • 1 chopped onion
  • 1 tablespoon of butter
  • 3 finely chopped tomatoes
  • Chopped green scent to taste
  • 200 g of cream cheese
  • For the Puree
  • 3 cups of tea
  • 500 g of manioc (manioc), peeled and cooked
  • 2 tablespoons butter
  • Grated nutmeg to taste
  • 200 g fresh cream
  • 200 g of grated mozzarella cheese