1. Season the shrimp with lemon, salt and pepper. 2. Peel the cassava, wash and cut it into 2 inch pieces. 3. Cover with water and salt to taste. 4. Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes). 5. Drain. 6. While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender. 7. Reserve. 8. Cover bottom of casserole with oil. 9. Add onion, garlic and red pepper. 10. Cook for about 5 minutes or until onion is transparent and pepper cooked. 11. Add tomatoes, parsley; cook until tomatoes are soft. 12. Drain shrimp and add to tomato mixture, cook covered until it becomes pink. 13. Add the cassava cream and bring to a boil. 14. If needed add more coconut milk, mixture should resemble a heavy white sauce. 15. Test salt and pepper and add more if needed. 16. Add a few drops of orange food coloring. 17. The Bobó should have a light orange color. 18. Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp. 19. Serve with plain white, fluffy rice. 20. I always have a bottle of Tabasco on the table for pepper lovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
