Golden Shrimp and Cassava Bobó with Lime Farofa Crunch

Instructions

1. 1

   Place the cassava in a pot with 400 ml (1.7 cups) vegetable broth or water and a pinch of salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender. If using induction or holding for service, you may keep it warm at 80 °C/175 °F once cooked.

2. 2

   While the cassava cooks, season the shrimp with 1/2 teaspoon salt, black pepper, sweet paprika, half of the minced garlic, and 1 tablespoon of the lime juice. Let rest for 10 minutes.

3. 3

   Remove the cooked cassava from the liquid. If it has tough inner fibers, discard them. Blend the cassava with the coconut milk and 100 ml (scant 1/2 cup) of the cooking liquid until smooth and thick. Set aside.

4. 4

   In a large skillet, melt the butter over medium heat. Add 1/4 cup of the chopped onion and a pinch of salt; cook for 2 minutes. Stir in the toasted cassava flour and lime zest, and toast for 3 to 4 minutes, stirring, until the farofa is golden and crunchy. Set aside.

5. 5

   In the same skillet, heat the olive oil and 1 tablespoon of the dendê oil over medium heat. Sauté the remaining onion and remaining garlic for 3 minutes. Add the red bell pepper and cook 3 minutes more. Stir in the tomato and cook 4 minutes until softened and juicy.

6. 6

   Add the shrimp to the skillet and cook for 2 to 3 minutes, just until they turn opaque. Pour in the cassava cream and add the remaining vegetable broth or water gradually until you reach a creamy texture, like a loose mash. Cook over low heat for 5 minutes, stirring so it does not stick.

7. 7

   Stir in the remaining tablespoon of dendê oil, the rest of the lime juice, and half of the chopped cilantro. Adjust with the remaining salt if needed. If you want to hold it hot without boiling hard, keep it around 75 to 80 °C/167 to 175 °F for a few minutes.

8. 8

   Serve the bobó in shallow bowls, finish with the crunchy farofa on top, and sprinkle with the remaining fresh cilantro. Serve immediately.