Brazilian Bobó de Camarão Shrimp in Cassava Coconut Cream

Ingredients

• 1 lb frozen cassava (yuca), thawed
• 1 lb large shrimp, peeled and deveined
• 1 lime, juiced
• 2 tbsp red palm oil (dendê) or olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 ripe tomatoes, chopped
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 1/4 tsp kosher salt
• 1/4 cup chopped cilantro
• 1 cup long-grain rice
• 2 cups water, for the rice

Steps

1. Rinse the rice and simmer it in the 2 cups water for the rice with 1/4 teaspoon of the salt, covered, for 15 minutes, then rest it off the heat.
2. Boil the cassava in plenty of water for 20 to 25 minutes, until a knife slides in easily; cassava must always be fully cooked, never eaten raw.
3. Drain the cassava, pull out any woody core strings, and blend it with the 1 cup water and half the coconut milk until completely smooth.
4. Toss the shrimp with the lime juice and 1/4 teaspoon of the salt while the cassava cooks.
5. Heat the palm oil in a wide pan over medium heat and cook the onion and bell pepper for 6 minutes, then add the garlic and tomatoes and cook for 5 minutes more, until jammy.
6. Stir in the cassava purée, the remaining coconut milk, and the remaining salt and simmer for 5 minutes, stirring often, until thick and glossy.
7. Add the shrimp and cook for 3 to 4 minutes, just until they turn pink and opaque.
8. Stir in the cilantro and serve over the rice.

Allergen note: Contains shellfish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.