Bobo de Camarão

Peel the shrimp

Set aside the shells with heads and shrimp

In a medium pot, boil the shells, heads, and water over high heat for 5 minutes

Drain and reserve the broth (discard the shells and heads)

Peel the cassava, cut it into pieces, and place in a medium pot

Cover with reserved broth and bring to a simmer over medium heat until tender (about 30 minutes)

Drain the cassava, reserving 1 1/4 cups of the broth

In a blender, combine part of the reserved broth, some pieces of cassava, and blend

Repeat the process, always adding the broth first and blending the cassava gradually (or use a processor to obtain a smooth cream)

Reserve the obtained cream

In a medium pot, fry the onion in oil over high heat until starting to brown

Add the tomato and cook, stirring constantly, for about 1 minute

Add the reserved shrimp, season with salt, red pepper flakes, and cilantro

Reduce heat, cover the pot, and let simmer until the shrimp is pink (about 3 minutes)

Add the cassava cream, coconut milk, and dendê oil

Check the seasoning and adjust if necessary

Season with red pepper and cook, stirring constantly, until it starts to boil

Remove from heat, garnish with parsley or cilantro, and serve hot

449 calories per serving

Note: You can prepare this recipe a day in advance and store it in the refrigerator in a well-sealed container

When serving, reheat over medium heat, stirring constantly, until it starts to boil, or use a microwave

If preferred, freeze in suitable containers and thaw in the refrigerator the next day.