1) Peel shrimps. Withdraw to them the intestine as a practitioner an incision along the back with the point of a knife. There dissolve butter with average fire in a thick bottom pan and make return the shrimps two to three minutes while frequently turning over them. When they become firm and dew, withdraw to them pan with a skimmer. Reserve them.
2) Pour the onion thin slice in the remainder of butter and make return it during five minutes. When it is transparent and tender, but not browned, add green peppers, the cut tomatos and gombos of pieces, the dried and crushed shrimps.
3) Mix the flour of manioc with the coconut milk and pour in the pan. When the mixture became homogeneous, cover, lower fire as much as possible and leave mijoter twenty-five minutes. At the end of this time, the gombos must be cooked.
4) Give shrimps in the pan and heat hanging them five minutes. Incorporate oil and the coriandre. Rectify the seasoning if it is necessary and are used at once on a bed as very hot rice.
Your shrimps with the gombos are ready, good appetite!
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