@jessicacrff: SEGUE!!!! #Flamengo #mengo #mengao #fla #futebol

Jéssica Mendes
Jéssica Mendes
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Region: BR
Monday 07 September 2026 02:05:08 GMT
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robsonzsoni
Robsonz :
Valeu aí faísca
2026-09-07 07:07:58
977
davisegundo05
Davisegundo :
os cara comemorando empate
2026-09-07 18:23:16
122
eduardaferrazoficial
𝐌𝐚𝐫𝐢𝐚 𝐄𝐝𝐮𝐚𝐫𝐝𝐚 :
2026-09-07 13:22:25
115
kamyllasalatiel
🖤Carioca Flamenguista❤ :
𝙊 𝙢𝙖𝙨 𝙚𝙣𝙜𝙧𝙖𝙘̧𝙖𝙙𝙤 𝙚́ 𝙖 𝙛𝙚𝙡𝙞𝙘𝙞𝙙𝙖𝙙𝙚 𝙙𝙤𝙎 𝙗𝙤𝙩𝙖𝙛𝙤𝙜𝙪𝙚𝙣𝙨𝙚𝙨 𝙩𝙚𝙧 𝙣𝙤𝙨 𝙖𝙟𝙪𝙙𝙖𝙙𝙤 𝙠𝙠𝙠𝙠𝙠𝙠𝙠𝙠
2026-09-07 12:43:48
96
danielbjjj
Daniel Bj :
parabéns por nós ajudar a chegar a liderança 🔴⚫🔴⚫
2026-09-07 02:20:08
61
marcossales7
Marcos Sales41 :
2026-09-07 15:26:54
34
ag.lopezs
ᥲᥒᥒᥡ :
valeu fumaça
2026-09-07 12:45:08
27
annyvih_2026
🌺~🖇️nna~✨ :
valeu aí fogão Tmj🖤🤍🤝❤️🖤
2026-09-07 13:09:48
20
madaraxp
LUAN :
botafogo não é só um bairro, vlw fogão
2026-09-07 16:49:17
7
andrew_333_fla
andrew_333_fla :
Segue o líder❤️🖤
2026-09-07 19:40:14
6
user79197836212438
user79197836212438 :
😂😂😂
2026-09-07 06:04:26
14
davizin.14_
gadelhaa🇪🇸 :
união cariocaaa , o unc que nn ajudou foi a prr di vasco
2026-09-07 14:43:58
52
flamengu1sta024
Flamengo :
segue... SEGUE O LÍDER
2026-09-07 12:25:55
5
thiagomoraislima3
thiagomoraislima3 :
flamengo
2026-09-07 15:12:24
8
__rodrigues.crf
キルア :
vlw foguin, da próxima vez não vai ser goleada, tá?
2026-09-07 14:39:05
8
cah_quinta
Camila Quintanilha :
valeu fogão ❤️🖤
2026-09-07 13:37:39
3
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EASY MEALS FOR 2, EP. 3  Coconut Shrimp Curry Serves 2 Ingredients * 300g shrimp, peeled and deveined * 3 cloves garlic, minced (about 7g) * 54g onion, finely diced (about ½ small onion) * 1 tsp minced ginger  * ¼ tsp salt * ¼ tsp black pepper * ½ tsp smoked paprika * 1 tbsp brown sugar * 2 tbsp red curry paste  * 1 can (400mL) coconut milk * ½ cup chicken broth * 1 serrano chili, finely sliced * 8g fresh cilantro, chopped ( a small bunch )  * squeeze of lime juice * 2 tbsp oil Instructions 1. Season the shrimp     * Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil.  2. Cook the shrimp     * Heat a large skillet over medium-high heat.     * Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked.     * Remove the shrimp from the pan and set aside. 3. Build the curry base     * turn the heat down to medium low, In the same pan add some more oil if needed, add the onion, ginger, and garlic. Sauté for 2-3 minutes until softened and fragrant.     * Stir in the red curry paste. Cook for about 30 seconds, stirring constantly. 4. Make the sauce     * Pour in the coconut milk and chicken broth.     * Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken. 5. Finish the curry     * Stir in the serrano chili, chopped cilantro, and lime juice.     * Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through. 6. Serve     * Serve hot over steamed rice.     * Garnish with extra cilantro and lime wedges if desired. #creatorsearchinsights #shrimp #curry #DinnerIdeas #foodtutorial
EASY MEALS FOR 2, EP. 3 Coconut Shrimp Curry Serves 2 Ingredients * 300g shrimp, peeled and deveined * 3 cloves garlic, minced (about 7g) * 54g onion, finely diced (about ½ small onion) * 1 tsp minced ginger * ¼ tsp salt * ¼ tsp black pepper * ½ tsp smoked paprika * 1 tbsp brown sugar * 2 tbsp red curry paste * 1 can (400mL) coconut milk * ½ cup chicken broth * 1 serrano chili, finely sliced * 8g fresh cilantro, chopped ( a small bunch ) * squeeze of lime juice * 2 tbsp oil Instructions 1. Season the shrimp * Pat the shrimp dry and season with the salt, black pepper, smoked paprika, and oil. 2. Cook the shrimp * Heat a large skillet over medium-high heat. * Add the shrimp and cook for 3–4 minutes, flipping halfway through, until just cooked. * Remove the shrimp from the pan and set aside. 3. Build the curry base * turn the heat down to medium low, In the same pan add some more oil if needed, add the onion, ginger, and garlic. Sauté for 2-3 minutes until softened and fragrant. * Stir in the red curry paste. Cook for about 30 seconds, stirring constantly. 4. Make the sauce * Pour in the coconut milk and chicken broth. * Bring to a gentle simmer and cook for 5–10 minutes, allowing the flavors to meld and the sauce to slightly thicken. 5. Finish the curry * Stir in the serrano chili, chopped cilantro, and lime juice. * Return the shrimp to the pan and simmer for 1–2 minutes, just until heated through. 6. Serve * Serve hot over steamed rice. * Garnish with extra cilantro and lime wedges if desired. #creatorsearchinsights #shrimp #curry #DinnerIdeas #foodtutorial

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