Shrimp Bobo

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 1/2 lbs medium shrimp, cleaned,devained and washed
• 1 lemon, juice of (i use lime)
• 1 cup chopped parsley
• 2 red bell peppers, finely chopped
• 8 tomatoes, chopped (without skin) or 1 can whole italian tomato
• 2 cups onions, finely chopped (or grated)
• 1/4 cup corn oil or 1/4 cup olive oil (or enough to cover the bottom of a casserole)
• 3 cloves garlic, chopped and smashed
• salt
• pepper
• 3 lbs cassava (also known as manioc, found in latin markets)
• 3 -4 cups unsweetened coconut milk
• tabasco sauce (optional)
• orange food coloring

Recipe

• 1 season the shrimp with lemon, salt and pepper.
• 2 peel the cassava, wash and cut it into 2 inch pieces.
• 3 cover with water and salt to taste.
• 4 cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
• 5 drain.
• 6 while still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
• 7 reserve.
• 8 cover bottom of casserole with oil.
• 9 add onion, garlic and red pepper.
• 10 cook for about 5 minutes or until onion is transparent and pepper cooked.
• 11 add tomatoes, parsley; cook until tomatoes are soft.
• 12 drain shrimp and add to tomato mixture, cook covered until it becomes pink.
• 13 add the cassava cream and bring to a boil.
• 14 if needed add more coconut milk, mixture should resemble a heavy sauce.
• 15 test salt and pepper and add more if needed.
• 16 add a few drops of orange food coloring.
• 17 the bobó should have a light orange color.
• 18 please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
• 19 serve with plain , fluffy rice.
• 20 i always have a bottle of tabasco on the table for pepper lovers.