Shrimp Bobo

Directions

1. 1
   Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
2. 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. 3
   When done, puree 1/2 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. 4
   Cut the other 1/2 of the cassava in cubes.
5. 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. 6
   Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
7. 7
   Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
8. 8
   Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
9. 9
   Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
10. 10
    Remove from the heat, and serve hot with white rice.