Bobó de Camarão (Shrimp in Cassava Cream - Dairy-Free)

Ingredients

• about 450 g Shrimp, peeled and deveined
• about 450 g Cassava (Yuca), peeled and cubed
• 1 13.5 oz can Coconut Milk
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red Bell Pepper, chopped
• 2 tbsp Palm Oil (Dendê Oil)
• 1/4 cup Cilantro, chopped
• 1 tbsp Lime Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Place the about 450 g of cassava (yuca) in a medium saucepan and cover with water. Add 1/2 tsp of the 1 tsp salt. Bring to a boil over high heat (100°C/100°C), then reduce heat to medium-low (148.9°C/150°C) and simmer until the cassava is very tender when pierced with a fork, about 20-25 minutes. Drain the cassava thoroughly and set it aside.
2. 2In a blender or food processor, combine the cooked about 450 g of cassava with the 1 13.5 oz can of coconut milk. Blend until the mixture is completely smooth and creamy, with no lumps remaining. Set this cassava cream aside.
3. 3Heat the 2 tbsp of palm oil (Dendê Oil) in a large heavy-bottomed pot over medium heat (148.9°C/150°C).
4. 4Add the 1 medium onion (chopped), 3 cloves garlic (minced), and 1 medium red bell pepper (chopped) to the pot. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. The vegetables should smell fragrant.
5. 5Add the about 450 g of shrimp to the pot. Cook, stirring occasionally, until the shrimp turn pink and opaque throughout, and reach an internal temperature of 63°C, about 3-5 minutes. Be careful not to overcook the shrimp.
6. 6Pour the prepared cassava cream into the pot with the shrimp and vegetables. Stir everything together and bring the mixture to a gentle simmer over medium-low heat (121.1°C/120°C). Let it simmer for 2-3 minutes to allow the flavors to meld.
7. 7Stir in the remaining 1/2 tsp of salt, the 1/2 tsp black pepper, and the 1 tbsp lime juice. Taste and adjust seasoning if needed.
8. 8Remove the pot from the heat and stir in the 1/4 cup cilantro, chopped. Serve the Bobó de Camarão hot, ideally with white rice.

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