In a large casserole, heat the oil, add the onions and garlic and sautee until wilted. Add the chopped green pepper and cook until almost tender. Add the tomatoes and the tomato paste, cover and simmer for about 10 minutes or until the tomatoes give off most of their juice. Add 2 cups of water and bring the mixture to simmer again. Add the parsley, the cilantro, and cook for two minutes. Dissolve 1 tablespoon of all purpose flour or corn starch in some cold milk and add it to the mixture. Stir constantly until the sauce has thickened to the desired consistency. Add the heart of palm drained and cut into thirds and cook for more 4 minutes or until the heart of palm is heated through. Add the shrimp (raw), more parsley and cilantro until the shrimp is cooked (You can also use cooked shrimp, but add it to the sauce just in the end).
Serve with white boiled rice and farofa.
Return to the Recipes page.
Return to the Cosmopolitan Club calendar page
Return to the Cosmopolitan Club home page.