Bobó de Camarão (Shrimp Puree - Dairy-Free)

Ingredients

• about 450 g Shrimp, peeled and deveined
• about 450 g Cassava (Yuca), peeled and cubed
• about 380 g Coconut Milk, full-fat
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 2 tablespoons Palm Oil (or olive oil)
• 1 tablespoon Lime Juice, fresh
• 1/4 cup Cilantro, chopped
• 1 teaspoon Salt
• 1/2 teaspoon 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 pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the cassava is fork-tender, about 20-25 minutes. Drain the cassava and set aside.
2. 2While the cassava cooks, heat 2 tablespoons of palm oil (or olive oil) in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and 4 cloves garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
3. 3Add the about 450 g of shrimp to the pot with the onions and garlic. Cook, stirring, until the shrimp turn pink and opaque, about 3-5 minutes. The internal temperature should reach 63°C. Remove the shrimp from the pot and set aside on a plate.
4. 4In a blender or food processor, combine the cooked cassava and about 380 g of full-fat coconut milk. Blend until completely smooth and creamy.
5. 5Pour the smooth cassava puree back into the large pot. Stir in the 1 tablespoon of fresh lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat the mixture over medium heat (176.7°C / 175°C) until warmed through, about 5 minutes.
6. 6Return the cooked shrimp to the pot with the cassava puree. Stir gently to combine and heat the shrimp through, about 2-3 minutes.
7. 7Stir in the 1/4 cup of chopped cilantro. Serve the Bobó de Camarão hot with rice.

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