2 kg of shrimp, shell on
6 cups of water (1.5 liters)
1 kg of cassava
4 tablespoons of oil
2 medium onions, chopped
500 g of ripe tomato, peeled and seeded, chopped
1 tablespoon of cinnamon
2 tablespoons of parsley, chopped
1 cup of coconut milk (240 ml)
1/4 cup of dendê oil
Salt and pepper to taste
2 kg of shrimp, shell on
6 cups of water (1.5 liters)
1 kg of cassava
4 tablespoons of oil
2 medium onions, chopped
500 g of ripe tomato, peeled and seeded, chopped
1 tablespoon of cinnamon
2 tablespoons of parsley, chopped
1 cup of coconut milk (240 ml)
1/4 cup of dendê oil
Salt and pepper to taste
Remove the shells from the shrimp
Place the shells in a pot with water and bring to a boil for 5 minutes
Drain and reserve the broth
Cut the cassava into pieces, peel and cook it in the shrimp broth until tender
Retire the cassava from the pot and reserve 2.5 cups of the broth
In a blender, place some of the broth and add the cassava gradually, blending well
Blend again, adding more broth and then cassava in small batches, always starting with the broth
Reserve the obtained cream
In a pan with oil, sauté the onion until it starts to brown
Add the tomato and cook well, stirring
Add the shrimp, season with salt, cinnamon, and parsley
Reduce heat, cover the pan and let it simmer for 3 minutes
Add the cassava cream, coconut milk, and dendê oil
Check the seasoning, add pepper to taste, and cook until it starts to boil
Remove from heat and serve with white rice
402 calories per serving
