Brazilian Shrimp Bobó (Dairy-Free)

Ingredients

• about 680 g Shrimp, peeled and deveined
• 2 tablespoons Lime juice
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Bell pepper (red or yellow), chopped
• about 450 g Cassava (yuca), peeled and cubed
• 1 can (13.5 oz) Coconut milk
• 2 tablespoons Palm oil (dendê oil)
• 1/4 cup Fresh cilantro, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

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

Instructions

1. 1In a medium bowl, combine the about 680 g Shrimp with 2 tablespoons Lime juice, 1 teaspoon Salt, and 1/2 teaspoon Black pepper. Stir to coat the shrimp evenly and set aside to marinate for 15 minutes.
2. 2Place the about 450 g Cassava (yuca), peeled and cubed, into a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer for 20 minutes, or until the cassava is tender when pierced with a fork. Drain the cassava and set aside.
3. 3In a large pot or Dutch oven, heat the 2 tablespoons Olive oil over medium heat (about 175°C / about 175°C). Add the 1 medium Onion, chopped, and the 1 medium Bell pepper, chopped. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened. Add the 3 cloves Garlic, minced, and cook for 1 minute more until fragrant.
4. 4Transfer the cooked about 450 g Cassava to a blender. Add the 1 can (about 380 g) Coconut milk. Blend until completely smooth. Be cautious when blending hot liquids; you may want to vent the blender lid slightly.
5. 5Pour the blended cassava mixture into the pot with the sautéed vegetables. Stir in the 2 tablespoons Palm oil (dendê oil). Bring the mixture to a gentle simmer over medium-low heat (148.9°C / 149°C) and cook for 5 minutes, stirring occasionally, until slightly thickened.
6. 6Carefully add the marinated about 680 g Shrimp to the simmering sauce. Cook for 5-7 minutes, stirring gently, until the shrimp turns pink and opaque and reaches an internal temperature of 63°C.
7. 7Remove the pot from the heat. Stir in the 1/4 cup Fresh cilantro, chopped. Serve the Brazilian Shrimp Bobó hot, ideally with white rice.

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