Bobó de Camarão (Shrimp Purée)

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 1 tbsp Lime Juice
• 0.75 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 14.5 oz can Diced Tomatoes
• 1 13.5 oz can Coconut Milk
• 3 tbsp Dendê Oil (Palm Oil)
• 1 lb Cassava (Yuca)
• 0.5 cup Shrimp Broth
• 0.25 cup Cilantro

Instructions

1. 1In a bowl, combine the 1 lb shrimp with 1 tbsp lime juice, 0.75 tsp salt, and 0.25 tsp black pepper. Stir to coat the shrimp evenly and let it marinate for 15 minutes.
2. 2Peel the 1 lb cassava (yuca). Cut it into 2-inch chunks and place them in a medium pot. Cover the cassava with water and bring to a boil over high heat (212°F / 100°C). Cook for 20-25 minutes, or until the cassava is fork-tender. Drain the cassava well and mash it until smooth using a potato masher or fork. Set aside.
3. 3While the cassava cooks, prepare the aromatics. Finely chop the 1 medium onion and mince the 3 cloves garlic. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant, being careful not to burn it.
4. 4Add the 1 14.5 oz can diced tomatoes, 1 13.5 oz can coconut milk, and 3 tbsp dendê oil to the pot with the onions and garlic. Stir everything together. Bring the mixture to a gentle simmer over medium heat (350°F / 175°C) and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. 5Stir the mashed cassava into the pot with the tomato and coconut milk mixture. Add the 0.5 cup shrimp broth and stir until the mixture is smooth and well combined. Bring the purée back to a gentle simmer.
6. 6Add the marinated shrimp to the pot. Reduce the heat to low (200°F / 95°C), cover the pot, and let it simmer for 10-15 minutes. The shrimp are cooked through when they turn pink and opaque, and reach an internal temperature of 145°F (63°C).
7. 7Remove the pot from the heat. Stir in the 0.25 cup chopped cilantro. Serve the Bobó de Camarão hot.

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