Golden shrimp and pumpkin bobó with coconut rice and cashew gremolata

Instructions

1. 1

   1. In a bowl, combine the shrimp with 15 ml (1 tbsp) lime juice, half of the chopped garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let stand for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the cassava and squash in a medium pot with the vegetable broth or water. Bring to a boil over medium-high heat, then cook over medium heat for 18 to 20 minutes, until both are very tender. Reserve 120 ml (1/2 cup) of the cooking liquid.

3. 3

   3. While the cassava and squash cook, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add half of the onion and cook for 2 minutes. Stir in the white rice and cook for 1 minute. Add 240 ml (1 cup) water, 120 ml (1/2 cup) coconut milk, and 2 g (1/4 tsp) salt. Once boiling, cover and cook over low heat for 15 minutes, until the rice is tender. Turn off the heat and let rest, covered, for 5 minutes.

4. 4

   4. Drain the cassava and squash and transfer them to a blender with the reserved 120 ml (1/2 cup) cooking liquid and 180 ml (3/4 cup) coconut milk. Blend until very smooth and thick. If needed, add 1 to 2 tablespoons more water to help it blend.

5. 5

   5. In a large skillet or wide pot, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the remaining onion and cook for 3 minutes. Add the red bell pepper, tomato, and remaining garlic, and cook for 4 to 5 minutes until softened.

6. 6

   6. Add the sweet paprika, turmeric, remaining salt, and remaining black pepper. Stir for 30 seconds. Pour in the cassava-squash cream and cook for 3 minutes over medium-low heat, stirring so it does not stick.

7. 7

   7. Add the shrimp with their marinade and cook for 4 to 5 minutes, until pink and just firm. Stir in the remaining 100 ml (about 1/3 cup plus 1 tsp) coconut milk and the remaining 15 ml (1 tbsp) lime juice. Cook 1 minute more and adjust salt if needed.

8. 8

   8. In a small bowl, mix the roasted cashews, parsley, lime zest, and chives to make the gremolata.

9. 9

   9. Serve the bobó hot with the coconut rice on the side and finish each portion with the cashew gremolata on top.

10. 10

    10. If you want to keep the dish warm before serving, place it in a 200°F (95°C) oven for up to 10 minutes, well covered so it does not dry out.