Shrimp Bobo

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb medium to large shrimp, peeled and deveined (keep the shells)
• 4 lbs cassava, peeled and quartered (can be goya frozen cassava, makes no difference)
• 6 tomatoes, peeled, de-seeded and chopped
• 1/2 cup of chives and fresh parsley leaves, chopped
• 3 onions, chopped
• 3 garlic cloves, chopped
• salt
• 1 red bell pepper, sliced into thin strips
• 1 (15 ounce) can coconut milk
• 1/2 cup chopped cilantro
• 1 cup milk
• 1/2 cup palm tree oil, less if you have never tried it
• olive oil

Recipe

• 1 marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
• 2 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.
• 3 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.
• 4 cut the other ½ of the cassava in cubes.
• 5 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.
• 6 add the shrimp and wait until they are cooked through (don't overcook). add chives and parsley, season with salt.
• 7 stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
• 8 taste and add more salt if necessary. finally, stir in chopped cilantro and dende oil.
• 9 add tabasco or other hot sauce (we use malagueta pepper, might be too hot).
• 10 remove from the heat, and serve hot with rice.