Ingredients
- 500 g peeled shrimp
- 800 g cassava, in pieces
- 200 ml heavy cream
- 50 g butter
- 1 onion, chopped
- 3 garlic cloves
- 2 tomatoes, chopped
- 150 g shredded mozzarella cheese
- 1 bunch cilantro, chopped
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Cook the cassava in the mixing bowl with 700 ml water and salt, 25 min/100°C/speed 1. Drain.
- Add butter and cream and blend 40 sec/speed 6 into a purée. Set aside.
- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the tomato and cook 4 min/120°C/reverse/spoon speed.
- Add the shrimp and cook 6 min/100°C/reverse/spoon speed. Add the cilantro.
- In a baking dish, layer some purée, the shrimp, another layer of purée, and the mozzarella.
- Broil 18 minutes at 200°C and serve.
Tips
- Save a bit of the shrimp juice so it doesn't turn out dry.
- You can add ricotta to the mixture for extra creaminess.
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