1 ½ lbs.
large shrimp, cleaned and deveined, shells and tails saved to make shrimp stock 1-2 Tsp. Salt (or to taste) ½ Tsp. black pepper (or to taste) Juice of 1 lime 2 Tbsp. Extra virgin olive oil 1 lb yuca, peeled and cut into 4 pieces 1 medium green bell pepper, seeded and chopped (about 1 Cup) 1 medium red bell pepper, seeded and chopped (about 1 Cup) 2 chili peppers, seeded and minced (I used Jalapeno peppers) 1 large onion, chopped (about 1½ Cups) 3 garlic cloves, minced (about 2 Tsp) 3 large tomatoes, seeded, peeled and chopped (about 2 Cups) ¼ Cup red palm oil (dendê oil)* ¾ Cup unsweetened coconut milk ¾ Tsp. Turmeric (optional) ¼ - ½ Cup cilantro, chopped
Remove the yuca pieces from the stock (save the stock) and allow them to cool slightly. Remove the stem from the center of the yuca pieces and transfer the yuca pieces to the shrimp stock. Set aside until cool enough to safely blend. Use a blender or immersion blender to blend the yuca until silky smooth. Set aside.
per side. Don't overcook the shrimp. Remove from pan and set aside.
Add the garlic and cook for an additional minute. Add the tomatoes and cook stirring occasionally for about 5 minutes. Add the blended yuca, mix gently, lower the heat and simmer, covered, for 5 minutes. Stir in the shrimp, coconut milk and turmeric powder (if using or red palm oil). simmer for two minutes. Remove from the heat, fold in the chopped cilantro and taste to adjust seasoning.
It is customary to serve it withside dishes such as white rice, couve à mineira, grated collard greens or kale, farofa, roasted cassava flour, fried pork rinds, and orange slices to help with digestion as it is a very heavy dish
Aquí les dejo una receta de aprovechamiento. Derretir la margarina y añadir el harina, condimentar. 1/3 de taza de harina. 1/3 de taza de margarina. 1/2 taza del jugo del pollo. 1/2 taza de leche evaporada. 100 gramos de pollo asado