Shrimp In Yuca Coconut Purée Recipes

BOBO DE CAMERAO (BRAZILIAN CREAMY PRAWN (SHRIMP) AND CASSAVA STE

Steps:

• Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
• Drain off most but not all of the water and mash the mixture well.
• Heat the oil and fry the onions until just starting to brown on a medium heat.
• Add the tomatoes and cook for around 5 minutes.
• Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
• Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
• Stir in the palm oil and serve with white rice and a wedge of lime.
• Food of the Gods.
• TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.

SHRIMP IN YUCA COCONUT PURéE

Steps:

• Make yuca purée:
• Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, until yuca is very tender, 10 to 15 minutes.
• Drain in a colander. When yuca is cool enough to handle, remove any stringy fibrous cores and transfer mixture to a food processor. Add coconut milk and remaining teaspoon salt and purée until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.
• Make shrimp broth:
• While yuca cooks, simmer shrimp shells in water with 1/2 teaspoon salt in a 1 1/2- to 2-quart saucepan, uncovered, until liquid is reduced to about 2 cups, about 20 minutes. Pour shrimp broth through a sieve into a bowl, discarding shells.
• Purée green bell pepper in cleaned food processor until smooth, about 1 minute.
• Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper purée, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and sauté, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes, malagueta peppers or Thai chiles (if using), and 1 cup shrimp broth (reserve remainder for another use) and simmer, stirring occasionally, until liquid is reduced by half, about 6 minutes.
• Toss shrimp with remaining 1/2 teaspoon salt and add to tomato mixture. Cook, stirring frequently, until shrimp are just cooked through, 3 to 4 minutes.
• Remove from heat and stir in cilantro and dendê oil (if using). Serve shrimp over yuca purée.
• *Available at some Latino markets.
• **Available at some Latino markets and sendexnet.com.