Bobó de Camarão (Shrimp Purée with Cassava)

Instructions

1. 1Peel the about 450 g Cassava (Yuca). Place the peeled cassava in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 20-30 minutes, or until the cassava is easily pierced with a fork. Drain the cassava thoroughly and mash it until smooth using a potato masher or fork. Set aside.
2. 2While the cassava is boiling, prepare the shrimp. Peel and devein the about 450 g Shrimp. Set aside.
3. 3Heat the 2 tbsp Dendê Oil (Palm Oil) in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the medium Onion, finely chopped, and 3 cloves Garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Add the prepared about 450 g Shrimp to the skillet with the onions and garlic. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
5. 5Stir in the 2 tbsp Tomato Paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
6. 6Add the mashed cassava, 1 can Coconut Milk, 1/4 cup Cilantro, chopped, 1 tbsp Lime Juice, 1 tsp Salt, and 1/2 tsp Black Pepper to the skillet. Stir everything together until well combined.
7. 7Bring the mixture to a gentle simmer over medium-low heat (148.9°C / 150°C). Cook for 10 minutes, stirring occasionally, until the purée has thickened slightly and all the flavors have melded. The mixture should be creamy and heated through.
8. 8Serve the Bobó de Camarão hot, ideally with white rice.

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