Brazilian · serves 4 · about 50 minutes
Shrimp in a velvety puree of cassava, coconut milk, and dendê — Bahia's answer to a chowder, rich and golden, served over rice.
Ingredients
- 1.5 lbs shrimp, peeled
- 1 lb cassava (yuca), peeled & cubed
- 1 Iberia Coconut Milk 13.5 oz
- 2 tomatoes
- 1 onion
- 4 cloves garlic
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 1/2 cup cilantro
Method
- Boil the cassava until very soft, then blend with half the Iberia Coconut Milk into a smooth puree.
- Season the shrimp with Iberia Adobo.
- Sauté onion, garlic, and tomato in Iberia Olive Oil until soft.
- Add the cassava puree and the rest of the coconut milk; simmer 10 minutes, stirring.
- Add the shrimp and cook 4 minutes until pink.
- Finish with cilantro and serve over rice.