Golden Shrimp and Pumpkin Bobó with Coconut-Lime Rice and Crispy Onion Farofa

Instructions

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   1. Place the shrimp in a bowl and toss with 15 ml (1 tbsp) lime juice, half of the minced garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Refrigerate for 10 minutes.

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   2. In a medium pot, cook the cassava and squash with 480 ml (2 cups) water and a pinch of salt over medium heat until very tender, about 18 to 20 minutes. Remove from the heat.

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   3. Transfer the cooked cassava, squash, 200 ml (about 3/4 cup plus 1 tbsp) coconut milk, and 120 ml (1/2 cup) of the cooking liquid to a blender. Blend until smooth and thick. Set aside.

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   4. Meanwhile, make the rice. Heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add 60 g (about 1/2 cup) chopped onion and cook for 2 minutes. Stir in the rice, bay leaf, and lime zest. Add 200 ml (about 3/4 cup plus 1 tbsp) coconut milk, 240 ml (1 cup) water, and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat and let it rest, covered, for 5 minutes.

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   5. For the farofa, melt the butter in a large skillet over medium heat. Add the thinly sliced onion and cook for 6 to 8 minutes, stirring, until deeply golden and crisp at the edges. Add the toasted cassava flour, parsley, and a pinch of salt. Cook 2 minutes more, stirring, then set aside off the heat.

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   6. In another wide skillet, heat the remaining 15 ml (1 tbsp) olive oil. Sear the marinated shrimp for 1 minute per side over medium-high heat, just until they turn opaque. Transfer to a plate so they do not overcook.

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   7. In the same skillet, add the remaining chopped onion and the red bell pepper. Cook for 4 minutes over medium heat. Add the remaining garlic and cook 30 seconds more. Stir in the reserved cassava-squash cream, the remaining coconut milk, and the dendê oil. Cook for 5 minutes over medium-low heat, stirring, until silky.

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   8. Return the shrimp to the skillet along with the remaining lime juice, remaining salt, remaining black pepper, and half of the cilantro. Cook 2 minutes more, until the shrimp are fully cooked and the sauce is hot. Adjust seasoning if needed.

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   9. Serve the golden shrimp bobó with the coconut-lime rice. Finish with the crispy farofa on top or on the side and the remaining fresh cilantro.

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    10. If you want to keep the dish warm before serving, you may hold it covered in a 200°F (95°C) oven for up to 10 minutes, without letting it boil so the shrimp stay tender.