Shrimp Bobo

Directions

1. 1
   Season the shrimp with lemon, salt and pepper.
2. 2
   Peel the cassava, wash and cut it into 2 inch pieces.
3. 3
   Cover with water and salt to taste.
4. 4
   Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
5. 5
   Drain.
6. 6
   While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
7. 7
   Reserve.
8. 8
   Cover bottom of casserole with oil.
9. 9
   Add onion, garlic and red pepper.
10. 10
    Cook for about 5 minutes or until onion is transparent and pepper cooked.
11. 11
    Add tomatoes, parsley; cook until tomatoes are soft.
12. 12
    Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
13. 13
    Add the cassava cream and bring to a boil.
14. 14
    If needed add more coconut milk, mixture should resemble a heavy white sauce.
15. 15
    Test salt and pepper and add more if needed.
16. 16
    Add a few drops of orange food coloring.
17. 17
    The Bobo should have a light orange color.
18. 18
    Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
19. 19
    Serve with plain white, fluffy rice.
20. 20
    I always have a bottle of Tabasco on the table for pepper lovers.