Bobó de Camarão

Ingredients

• 1 1/2 lbs shrimp, peeled and deveined (shells reserved)
• 2 lbs cassava (yuca), peeled and chunked
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tomato, chopped
• 2 tablespoons palm oil (dendê oil)
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Instructions

1. 1Simmer the shrimp shells in water for 15 minutes to make a stock, then strain.
2. 2Boil the cassava in the shrimp stock until very soft, about 20 minutes.
3. 3Drain, reserving the liquid, and mash or blend the cassava with a little of the liquid until smooth and creamy.
4. 4In a separate pan, sauté onion, garlic, and tomato in palm oil until softened.
5. 5Season the shrimp with salt and pepper and add to the sofrito, cooking for 3-4 minutes until just pink.
6. 6Stir the shrimp mixture and coconut milk into the mashed cassava and simmer gently for 10 minutes.
7. 7Garnish with cilantro and serve with white rice.

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