Shrimp Bobo

Recipe by Chef #1158711
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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
  • Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
  • When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
  • Cut the other ½ of the cassava in cubes.
  • Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
  • Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
  • Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
  • Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
  • Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
  • Remove from the heat, and serve hot with white rice.
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