Bobó de Camarão (Shrimp in Yuca Cream)

Bobó de Camarão (Shrimp in Yuca Cream)

2- lbs medium size shrimp (cleaned)

1 - lb yucca or manioc root

1- cups onion, chopped

2- cloves garlic, chopped

1/2- cup olive oil

4- medium tomatoes, peeled and seeded (or a  can of whole tomatoes)

1/2- cup parsley, chopped

½ -cup green onion, chopper

1 -can unsweetened coconut milk

1-pinch Chili pepper and salt

Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor.

Sauté the onion and garlic in the olive oil until wilted. Add  1/2 of the chopped parsley and green onion and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more if necessary. Add the coconut milk; the remaining chopped parsley and green onion

 l. Check for salt and pepper. Serve over Brazilian White rice