Bobó de Camarão (Shrimp in Cassava Cream)

Ingredients

• about 680 g Shrimp, peeled and deveined
• 2 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 0.5 medium Red bell pepper, chopped
• 1 14.5 oz can Diced tomatoes
• about 450 g Cassava (manioc), peeled and cubed
• 1 13.5 oz can Coconut milk
• 1 tbsp Palm oil (dendê oil)
• 0.25 cup Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g shrimp, 2 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Toss to coat the shrimp evenly and let it marinate for 15 minutes at room temperature.
2. 2Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium chopped onion and the 0.5 medium chopped red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. 3Add the 3 cloves minced garlic to the pot and cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic.
4. 4Stir in the 1 14.5 oz can diced tomatoes. Cook, stirring occasionally, for another 5 minutes, allowing the flavors to meld.
5. 5While the tomato mixture is cooking, place the about 450 g peeled and cubed cassava in a separate medium pot. Cover with water and bring to a boil over high heat (100°C / 100°C). Reduce heat to medium (176.7°C / 175°C) and simmer until the cassava is very tender when pierced with a fork, about 20 minutes. Drain the cassava thoroughly. Transfer the drained cassava to a blender, add the 1 13.5 oz can coconut milk, and blend until completely smooth and creamy. This is your cassava cream.
6. 6Add the prepared cassava cream and the marinated about 680 g shrimp (including any marinade) to the pot with the tomato mixture. Stir in the 1 tbsp palm oil. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Cook, stirring occasionally, until the shrimp turn pink and opaque and are cooked through, about 5 minutes. The internal temperature of the shrimp should reach 63°C.
7. 7Stir in the 0.25 cup chopped cilantro. Taste and add more salt or pepper if desired, though no additional salt or pepper are listed in the ingredients.
8. 8Serve the Bobó de Camarão hot, ideally with white rice.

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