Bobó de Camarão (Shrimp Stew)

Ingredients

• about 450 g Shrimp, peeled and deveined
• 1 tbsp Lime juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• about 450 g Cassava (yuca), peeled and cubed
• 1 can (13.5 oz) Coconut milk
• 2 tbsp Palm oil (dendê)
• 0.25 cup Cilantro, chopped

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

Instructions

1. 1Marinate shrimp: In a bowl, combine shrimp with lime juice, salt, and pepper. Let it marinate for 15 minutes.
2. 2Cook cassava: Boil the cassava in salted water until tender, about 20 minutes. Drain and set aside.
3. 3Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
4. 4Add shrimp and coconut milk: Add the marinated shrimp to the pot and cook until pink, about 3-4 minutes. Stir in coconut milk and cooked cassava.
5. 5Blend: Using an immersion blender or a regular blender (in batches), blend the mixture until smooth.
6. 6Add palm oil and cilantro: Stir in palm oil and cilantro. Simmer for another 5 minutes.
7. 7Serve: Serve hot with gluten-free rice.

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