Categories: Fish/sea 
      Yield: 6 servings 
  
      3 tb Butter                          1 1/2 c  Boiling water 
      3 lb Shrimp, medium, shelled             2 tb Manioc meal *** 
      2 tb Onion chopped                     1/3 c  Olive oil,or spanish oil 
      2 tb Greenpepper,chopped               1/3 c  Peanuts, ground,roasted 
      2    Tomatoes, chopped,peeled            2 tb Coriander, fresh  **** 
    1/2 lb Okra, fresh or frozen 10oz*              Salt 
    1/4 lb Shrimp, dried**                          Pepper, white 
      2 c  Coconut, fresh grated           
  
  Melt butter in l2 inch skillet over high heat; add shrimp (fresh). Cook 
  sterring contantly, until opaque and tender, about 3 minutes. Remove 
  shrimp, with slotted spoon to platter; reserve. Reduce heat to medium-low; 
  sautee oniom in same skillet, stirring fequently, until soft, 5 minutes. 
  Add green pepper, tomatoes, okra and ground shrimp. Stir. Pour boiling 
  water over coconut. Mix with manioc meal (can be omited, use 2 T 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, umtil shrimp are hot. Stir 
  in oil, peanuts and coriander. Season to taste. * Frozen thawed okra,make 
  sure to cook only the minutes recomended by package. ** Ground, dried 
  shrimp is found in Oriental grocery stores. *** Manioc meal can be found in 
  New York, and some other big cities, but in this recipe only two tablespoon 
  is not very inportant, so you can use plain bread crumbs for the 
  consistency. **** Coriander can be found in Mexican grocery stores, if not 
  use dried. VERA <**> IN 04/01/92 01:46 am