Cuscuz paulista (brazilian couscous)

This is not the couscous people know from Africa. Very different preparation and flavour:

1/2kg of cornmeal
1 tbspoon of manioc flour
1 cup of water with salt
1/2 cup of butter in room temperature
1 kg of shrimp
2 tbspoons of lime juice
salt
pepper
1/2 cup of oil
5 tbspoons of chopped onion
2 tbsppons of chopped coriander
1 cup of tomato puree
2 chili pepper, chopped and mashed
1 can of peas
olives

Mix the cornmeal with the manioc flour. Add the salted water little by little and mix it until you reach a farofa consistency. Add the butter, mix and let it rest. Peel and clean the shrimp, add the lime juice, pepper and salt.
Add oil to a frying pan and fry the onion and coriander. Fry the shrimps a bit, with the tomato puree and the chili. Cook it until the shrimps are done. Add the flour mix and enough water to reach a wet farofa consistency. Mix it thorougly, until it comes off the bottom of the pan. Put this mix in a tube flute pan, and pressure it against the pan, to keep its shape. Take it off the pan and decorate with olives, peas and shrimps.