Bobó de Camarão (Shrimp in Cassava Cream)

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 2 tablespoons Lime Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 lbs Cassava (Yuca), peeled and cubed
• 1 can Coconut Milk
• 3 tablespoons Palm Oil (Dendê)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 0.5 medium Bell Pepper (diced)
• 0.25 cup Cilantro (chopped)

Instructions

1. 1In a medium bowl, combine the 1 lb shrimp, 2 tablespoons lime juice, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to coat the shrimp evenly. Let the shrimp marinate at room temperature for 15 minutes.
2. 2While the shrimp marinates, place the 2 lbs cassava (yuca) in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20-25 minutes, or until the cassava is fork-tender. Drain the cassava well and set aside.
3. 3In a blender, combine the drained 2 lbs cooked cassava and 1 can coconut milk. Blend until the mixture is completely smooth and creamy. This may take 2-3 minutes.
4. 4Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 3 tablespoons palm oil (dendê) and heat until shimmering, about 2 minutes.
5. 5Add the 1 medium onion (diced), 3 cloves garlic (minced), 1 teaspoon ginger (grated), and 0.5 medium bell pepper (diced) to the hot palm oil. Cook, stirring frequently, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
6. 6Pour the blended cassava and coconut milk mixture into the pot with the vegetables. Stir well to combine. Continue to cook over medium heat, stirring constantly, for 8-10 minutes, or until the mixture has thickened to a creamy sauce consistency.
7. 7Add the marinated 1 lb shrimp to the thickened sauce. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque and reach an internal temperature of 145°F (63°C).
8. 8Remove the pot from the heat. Stir in the 0.25 cup cilantro (chopped).
9. 9Serve the Bobó de Camarão hot with white rice.

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