Shrimp Bobo

Ingredients

• 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

Directions

1. 1

   Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.

2. 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. 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. 4

   Cut the other ½ of the cassava in cubes.

5. 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. 6

   Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.

7. 7

   Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.

8. 8

   Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.

9. 9

   Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).

10. 10

    Remove from the heat, and serve hot with white rice.