1 kg of shrimp with shell and head
1 liter of water
500 g of cassava (manioc)
1 medium onion (100 g), chopped
2 tablespoons of oil
2 medium tomatoes (240 g), peeled and seeded, chopped
1 tablespoon of salt or to taste
1 pinch of black pepper
1 tablespoon of chopped cilantro
1/2 cup of coconut milk (120 ml)
2 tablespoons of dendê oil
1 pimenta-malagueta or finger pepper, chopped
Fresh parsley or cilantro leaves for garnish
1 kg of shrimp with shell and head
1 liter of water
500 g of cassava (manioc)
1 medium onion (100 g), chopped
2 tablespoons of oil
2 medium tomatoes (240 g), peeled and seeded, chopped
1 tablespoon of salt or to taste
1 pinch of black pepper
1 tablespoon of chopped cilantro
1/2 cup of coconut milk (120 ml)
2 tablespoons of dendê oil
1 pimenta-malagueta or finger pepper, chopped
Fresh parsley or cilantro leaves for garnish
Peel the shrimps
Set aside the shells with heads and the shrimps
In a medium saucepan, 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 saucepan
Cover with the 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 some of the reserved broth, add some cassava pieces, and blend
Repeat the process, always placing the broth first and blending in small increments (or use a processor to obtain a smooth cream)
Reserve the obtained cream
In a medium saucepan, fry the onion in oil over high heat until golden brown
Add the tomato and cook, stirring constantly, for about 1 minute
Add the reserved shrimps, season with salt, black pepper, and cilantro
Reduce heat, cover the saucepan, and let simmer until the shrimps are pinkish (about 3 minutes)
Add the cassava cream, coconut milk, and dendê oil
Check the seasoning and adjust if necessary
Season with pimenta-malagueta and cook, stirring constantly, until simmering
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 an airtight container
When serving, reheat over medium heat, stirring constantly, until simmering, or use the microwave
If desired, freeze in suitable containers and thaw in the refrigerator the next day.
