Ingredients
- medium size shrimp, 1.2 kg; medium size3 lb
- yuca root, 1.2 kg3 lb
- onion, chopped2 cup
- garlic, chopped3 clove
- olive oil1/2 cup
- tomatoes, medium; peeled and seeded; or a large can of whole tomatoes6
- cilantro, chopped1/4 cup
- coconut milk2 cup
- palm oil (dendê), also known as dendê1/4 cup
- salt, to taste
- pepper, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Peel and cut the manioc and put in a pan with cold water and salt.
Cook until tender, drain and reserve both the cooked manioc and the liquid.
Discard any manioc fiber.
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.
Peel and de-vein the shrimp.
Sauté the onion and garlic in the olive oil until wilted.
Add ½ of the chopped cilantro and the tomatoes, stirring well.
Add the shrimp, and cook it for about 15 minutes.
Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
Add the coconut milk, the remaining cilantro and the palm oil.
Check for salt and pepper.
Serve over Brazilian white rice.
