Bahian Shrimp in Cassava and Coconut Cream

What you need

• 600 g (1 1/3 lb) cassava, peeled, woody core removed, cut into chunks
• 700 g (1 1/2 lb) large shrimp, peeled and deveined
• 2 limes, juiced
• 3 cloves garlic, minced
• 2 yellow onions, finely chopped
• 1 red bell pepper, finely diced
• 2 ripe tomatoes, seeded and diced
• 1 fresh red chili, seeded and minced, optional
• 400 ml (1 can (14 oz)) coconut milk
• 3 tbsp palm oil, dendê, red palm oil
• 4 spring onions, thinly sliced
• 1 bunch cilantro, chopped, plus extra for serving
• salt, to taste
• white rice, cooked, for serving

Method

Restated from the original video

1. 1

   Toss the shrimp with the juice of the limes, half the garlic and 1/2 tsp salt. Refrigerate for 15 min.

2. 2

   Put the cassava in a pot, cover with water, add 1 tsp salt and bring to a boil. Simmer until completely soft, 25-30 min.

3. 3

   Scoop out 300 ml of the cooking water, then drain the cassava.

4. 4

   Blend the cassava with the coconut milk and the reserved cooking water until perfectly smooth. Set aside.

5. 5

   While the cassava cooks, warm 1 tbsp palm oil in a wide pot over medium heat. Add the onions and a pinch of salt and cook until soft and translucent, 6-8 min.

6. 6

   Stir in the remaining garlic, the bell pepper and the chili. Cook for 3 min.

7. 7

   Add the tomatoes and cook until they break down into a thick sauce, 5 min.

8. 8

   Pour in the cassava puree and stir well. Simmer on low heat for 10 min, stirring often so the bottom does not catch. If it gets too thick to pour, loosen it with a splash of water.

9. 9

   Add the shrimp with their marinade and cook until pink and opaque, 3-4 min. Do not cook longer or the shrimp turn tough.

10. 10

    Stir in the remaining palm oil, the spring onions and most of the cilantro. Taste and add salt if needed.

11. 11

    Serve hot over white rice, topped with the remaining cilantro.

Imported from braziliankitchenabroad.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.