Bobó de Camarão (Shrimp Bobó)

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the shrimp evenly. Let the shrimp marinate for 15 minutes at room temperature.
2. 2Place the about 450 g cassava (yucca) in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the cassava is very tender when pierced with a fork. Drain the cassava well, then transfer it to a blender. Blend until smooth, adding a tablespoon of water at a time if needed to reach a creamy consistency. Set aside.
3. 3Place a large pot or Dutch oven over medium heat (around about 175°C/175°C). Add the 2 tbsp dendê oil and heat until shimmering, about 1 minute.
4. 4Add the 1 medium onion, chopped, and the 1 medium bell pepper, chopped, to the pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened.
5. 5Add the 3 cloves garlic, minced, to the pot. Cook, stirring constantly, for 1 minute more, until fragrant.
6. 6Pour the blended cassava mixture and the 1 13.5 oz can coconut milk into the pot. Stir to combine with the vegetables. Bring the mixture to a gentle simmer over medium-low heat (around 93.33°C/95°C).
7. 7Add the marinated about 450 g shrimp to the pot. Stir gently to distribute them in the sauce. Continue to simmer for 5-7 minutes, stirring occasionally, until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
8. 8Remove the pot from the heat. Stir in the 1/4 cup cilantro, chopped. Serve the Bobó de Camarão hot, ideally with rice.

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