1 lb. medium to large shrimp, peeled and deveined (keep the shells)
4 lbs. cassava, peeled and quartered (can be Goya frozen cassava, makes no difference) Cassava is a root, otherwise known as Yuca and is used in tapioca in the US)
6 Tomatoes, peeled, de-seeded and chopped
1/2 cup of chives and fresh parsley leaves, chopped
3 onions, chopped
3 garlic cloves, chopped
Salt to taste
1 red bell pepper, sliced into thin strips
1 Can (15 ounce) coconut milk
1/2 cup chopped cilantro
1 Cup milk
1/2 cup Dende (palm tree oil) or olive oil
1. Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
2. Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
3. When done, puree ? of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
4. Cut the other ? of the cassava in cubes.
5. Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
6. Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
7. Stir in the pureed and cubed cassava, cooking and stirring until the mixture is hot.
8. Taste and add more salt if necessary. Finally, stir in chopped cilantro and Dende or Olive oil.
9. Add Tabasco or other hot sauce (we used malagueta pepper, which might be too hot for some.)
10. Remove from the heat, and serve hot with white rice.
(From food.com recipe #359474, and shared with love)