Ingredients
- 600 g peeled shrimp
- 500 g cassava, peeled and in pieces
- 1 can coconut milk (400 ml)
- 2 tablespoons palm oil (dendê)
- 1 onion, chopped
- 4 garlic cloves
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 bunch cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Step-by-step
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- Marinate the shrimp with lime, salt, pepper and a bit of garlic; chill.
- Put the cassava in the mixing bowl with 600 ml water and salt; cook 25 min/100°C/speed 1.
- Add half the coconut milk and blend 1 min/speed 7 into a cream. Set aside.
- Without washing, put the onion, garlic and bell pepper in the mixing bowl, 5 sec/speed 5.
- Add the palm oil and sauté 5 min/120°C/speed 1.
- Add the tomato and cook 5 min/120°C/reverse/spoon speed.
- Return the cassava cream and the rest of the coconut milk; mix and cook 8 min/100°C/reverse/spoon speed.
- Add the shrimp and cook 6 min/100°C/reverse/spoon speed.
- Sprinkle with cilantro and serve with white rice.
Tips
- Don't overcook the shrimp so they don't turn tough.
- The cassava cream should turn out smooth and lump-free.
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