'2 kg of shrimp with shells'
'6 cups of water (1.5 liters)'
'1 kg of cassava'
'4 tablespoons of olive oil'
'2 medium onions, chopped'
'500 g of ripe tomato, peeled and seeded, chopped'
'1 tablespoon of cinnamon'
'2 tablespoons of chopped cilantro'
'1 cup of coconut milk (240 ml)'
'1/4 cup of dendê oil'
'Salt and malagueta or dedo-de-moça to taste'
'2 kg of shrimp with shells'
'6 cups of water (1.5 liters)'
'1 kg of cassava'
'4 tablespoons of olive oil'
'2 medium onions, chopped'
'500 g of ripe tomato, peeled and seeded, chopped'
'1 tablespoon of cinnamon'
'2 tablespoons of chopped cilantro'
'1 cup of coconut milk (240 ml)'
'1/4 cup of dendê oil'
'Salt and malagueta or dedo-de-moça to taste'
'Peel the shrimp'
'Place the shells in a pot with water and bring to a boil for 5 minutes'
'Strain and reserve the broth.'
'Chop the cassava into pieces, peel and cook it in the shrimp broth until tender.'
'Retire the cassava from the pot and reserve 2 1/2 cups of broth'
'In a blender, add some broth and gradually add chunks of cassava'
'Blend and repeat the process, always starting with the broth and adding the cassava in small increments'
'Reserve the obtained cream'
'In a pan with olive oil, sauté the onion until it starts to brown'
'Add the tomato and cook well, stirring'
'Add the shrimp, season with salt, cinnamon, and cilantro'
'Lower the heat, cover the pan, and let it simmer for 3 minutes.'
'Add the cassava cream, coconut milk, and dendê oil'
'Check the seasoning, add malagueta or dedo-de-moça to taste, and cook, stirring constantly, until it starts to boil'
'Remove from heat and serve with white rice.'
'402 calories per serving'
