Brazilian Shrimp Bobó (Dairy-Free & Nut-Free)

Instructions

1. 1In a medium bowl, combine the about 450 g of shrimp, 2 tablespoons of lime juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to coat the shrimp evenly and let it marinate for 15 minutes.
2. 2Place the about 450 g of cassava (yuca) in a medium saucepan and cover with water. Bring to a boil over high heat (204.4°C / 200°C), then reduce heat to medium (148.9°C / 150°C) and simmer until the cassava is fork-tender, about 20-25 minutes. Drain the cassava and set it aside.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 150°C / 150°C). Add the 1 medium onion and 1 medium bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, until softened, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Stir in the 2 medium tomatoes, diced. Cook for 2 minutes, stirring occasionally. Add the cooked cassava, 1 can (about 380 g) of coconut milk, 1 tablespoon of dendê oil, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer over medium heat (148.9°C / 150°C).
5. 5Carefully add the marinated shrimp to the simmering pot. Stir gently to distribute the shrimp. Cover the pot and let it simmer for 5-7 minutes, or until the shrimp turn pink and opaque and reach an internal temperature of 63°C.
6. 6Remove the pot from the heat. Stir in the 0.25 cup of cilantro, chopped. Serve the Bobó hot over 4 cups of cooked white rice.

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