Brazilian Shrimp Bobó

Instructions

1. 1In a medium bowl, combine the about 450 g shrimp with the 2 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. Stir to coat the shrimp evenly. Let the shrimp marinate for 15 minutes at room temperature.
2. 2Place the 2 cups cassava (yuca), peeled and cubed, into a medium saucepan. Add the 2 cups vegetable broth. Bring the liquid to a boil over medium-high heat (100°C / 100°C), then reduce the heat to low, cover, and simmer for 20 minutes, or until the cassava is easily pierced with a fork and very tender.
3. 3Carefully transfer the cooked cassava and about 1/2 cup of the cooking liquid to a blender or food processor. Blend until completely smooth. If the mixture is too thick, add a little more of the reserved cooking liquid, 1 tablespoon at a time, until it reaches a thick puree consistency. Set the cassava puree aside.
4. 4In a large pot or Dutch oven, heat the 2 tbsp olive oil over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped, and sauté until softened and translucent, about 5 minutes. Add the 3 cloves garlic, minced, and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
5. 5Add the marinated about 450 g shrimp to the pot with the onions and garlic. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. The shrimp should reach an internal temperature of 63°C.
6. 6Stir the prepared cassava puree into the pot with the shrimp. Add the 1 13.5 oz can coconut milk and the 2 tbsp dendê oil. Stir everything together until well combined. Bring the mixture to a gentle simmer over medium-low heat (87.78°C / 88°C) and cook for 5 minutes, stirring occasionally, until the stew has thickened slightly.
7. 7Remove the pot from the heat. Stir in the 0.5 cup cilantro, chopped. Serve the Brazilian Shrimp Bobó hot.

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