Cookbook:Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)


 * Brazilian Cuisine

Ingredients

 * 3 lbs (1.2 kg) medium size shrimp
 * 3 lb (1.2 kg) yuca root
 * 2 cups onion, chopped
 * 3 cloves garlic, chopped
 * ½ cup olive oil
 * 6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
 * ¼ cup cilantro, chopped
 * 2 cups coconut milk
 * ¼ cup palm oil (also known as dendê)
 * Salt to taste
 * Pepper to taste

Preparation

 * 1) Peel and cut the manioc and put in a pan with cold water and salt.
 * 2) Cook until tender, drain and reserve both the cooked manioc and the liquid.
 * 3) Discard any manioc fiber.
 * 4) Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
 * 5) Peel and de-vein the shrimp.
 * 6) Sauté the onion and garlic in the olive oil until wilted.
 * 7) Add ½ of the chopped cilantro and the tomatoes, stirring well.
 * 8) Add the shrimp, and cook it for about 15 minutes.
 * 9) Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
 * 10) Add the coconut milk, the remaining cilantro and the palm oil.
 * 11) Check for salt and pepper.
 * 12) Serve over Brazilian white rice.