Bobó de Shrimp — Cassava Cream with Red Bell Pepper

Ingredients

• 1½ lb Shrimp, peeled
• 2 lb yuca, peeled and cut into chunks
• 1 can (13 oz) coconut milk
• 1 Red Bell Pepper, diced
• 1 onion, diced
• 5 cloves garlic, minced
• 2 tomatoes, diced
• 3 tbsp dendê (red palm) oil or 2 tbsp olive oil plus ½ tsp paprika
• 2 tbsp lime juice
• 1 tbsp grated ginger
• ⅓ cup chopped cilantro
• 3 scallions, sliced
• Salt and black pepper

Method

1. Boil the yuca in salted water for 25 minutes until completely falling apart. Pull out the woody cord from the center of each piece before mashing.
2. Blend the cooked yuca with half the coconut milk and a cup of its cooking water until it turns into a smooth, thick cream with no lumps.
3. Toss the Shrimp with lime juice, salt, and pepper and set aside while you build the base.
4. Cook the onion and Red Bell Pepper in olive oil for 8 minutes, then the garlic, ginger, and tomatoes for 6 minutes until the tomatoes collapse.
5. Stir in the yuca cream and remaining coconut milk and simmer 8 minutes, loosening with water until it flows like thick chowder. Add the Shrimp and cook 4 minutes, just to opaque.
6. Finish off the heat with the dendê oil, cilantro, and scallions. Serve over white rice with farofa scattered on top for crunch.