Bobó de Camarão (Shrimp in Cassava Cream)

Ingredients

• 1 lb Shrimp, peeled and deveined
• 1 lb Cassava (Yuca), peeled and cubed
• 1 13.5 oz can Coconut Milk, full-fat
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Dendê Oil (Palm Oil)
• 2 tbsp Tomato Paste
• 1/4 cup Cilantro, chopped
• 1 tbsp Lime Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Place the 1 lb of cassava (yuca) in a large heavy-bottomed pot and cover with water. Add 1 tsp of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the cassava is very tender when pierced with a fork, about 20-25 minutes. Drain the cassava thoroughly and transfer it to a blender or food processor. Blend until completely smooth, adding a tablespoon or two of water if needed to help it blend, and set aside.
2. 2Heat the 2 tbsp of dendê oil in a 10-inch skillet over medium heat (350°F/175°C). Add the 1 medium onion, chopped, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the 3 cloves garlic, minced, and cook for 1 minute more until fragrant.
3. 3Stir in the 2 tbsp of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
4. 4Pour the pureed cassava into the skillet. Add the 1 13.5 oz can of coconut milk, 1 tsp of salt, and 1/2 tsp of black pepper. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium-low heat (300°F/150°C), stirring occasionally, and cook for 5 minutes to allow the flavors to meld.
5. 5Add the 1 lb of shrimp, peeled and deveined, to the simmering cassava mixture. Stir gently to distribute the shrimp. Cook for 5-7 minutes, or until the shrimp are pink and opaque and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
6. 6Remove the skillet from the heat. Stir in the 1/4 cup of cilantro, chopped, and the 1 tbsp of lime juice. Serve the Bobó de Camarão hot, ideally with white rice.

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