Bahian Shrimp and Cassava Escondidinho with Minas Cheese, Mild Dendê and Cilantro Farofa

Name: Bahian Shrimp and Cassava Escondidinho with Minas Cheese, Mild Dendê and Cilantro Farofa
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb peeled cassava in chunks; 6 cups water; 1.5 tsp salt; 2 tbsp butter; 1/2 cup milk; 5 oz grated or crumbled Minas cheese; 1.1 lb raw shrimp, peeled and deveined; 2 tbsp lime juice; 4 cloves minced garlic; 1/2 tsp black pepper; 1 tbsp olive oil; 1 tbsp dendê oil; 1 cup chopped onion; 3/4 cup red bell pepper, small dice; 1 cup tomato, small dice; 3/4 cup coconut milk; 1/2 cup chopped cilantro; 1/2 cup cassava flour; 1/4 cup finely chopped onion; 1 tbsp butter

An original Brazilian bake inspired by Bahian flavors: a juicy shrimp base with tomato, bell pepper, coconut milk and a touch of dendê oil, topped with creamy cassava mash and Minas cheese, finished with crunchy cilantro farofa.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g peeled cassava in chunks (for the puree)
1.5 l water (for cocer the mandioca)
8 g salt (divided, or to taste)
30 g butter (for the puree)
120 ml milk (tibia)
140 g grated or crumbled Minas cheese (divided)
500 g raw shrimp, peeled and deveined (without cola if preferred)
30 ml lime juice (freshly squeezed)
12 g minced garlic (divided)
2 g black pepper (or to taste)
15 ml olive oil (for the relleno)
15 ml dendê oil (uso suave for no dominar)
150 g chopped onion (finely chopped)
120 g red bell pepper, small dice
200 g tomato, small dice (without exceso of semillas)
200 ml coconut milk
20 g chopped cilantro (divided)
70 g cassava flour (for the farofa)
40 g finely chopped onion (for the farofa)
15 g butter (for the farofa)

Nutrition facts

per serving

629 kcal

Calories

31 g

Protein

51 g

Carbs

33 g

Fat

5 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfish

Instructions

1
1. Preheat the oven to 220°F / 105°C only to keep the milk warm if desired, then raise it to 425°F / 220°C before baking. Lightly grease a medium baking dish.
2
2. Place the cassava in a pot with the water and half of the salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and keep warm.
3
3. While the cassava cooks, toss the shrimp with the lime juice, half of the garlic, a pinch of salt, and the black pepper. Let sit for 10 minutes.
4
4. For the mash, mash the hot cassava with 30 g (2 tbsp) butter, the warm milk, and 80 g (about 3 oz) of the Minas cheese. Adjust with a little more salt if needed. It should be thick and creamy but spreadable.
5
5. Heat the olive oil and dendê oil in a large skillet over medium heat. Sauté the onion and the remaining garlic for 2 to 3 minutes, until fragrant.
6
6. Add the red bell pepper and cook for 3 minutes. Stir in the tomato and cook 4 minutes more, until it starts to break down into a light sauce.
7
7. Add the marinated shrimp and sauté for 2 minutes. Pour in the coconut milk and cook 3 to 4 minutes more, until the shrimp are just cooked and the sauce is slightly thickened. Stir in half of the chopped cilantro and turn off the heat.
8
8. Transfer the shrimp filling to the baking dish in an even layer. Cover with the cassava mash, smoothing the top with a spoon. Sprinkle the remaining Minas cheese over the top.
9
9. Bake at 425°F / 220°C for 12 to 15 minutes, until the top is hot and lightly golden around the edges. For more color, broil for 1 to 2 minutes, watching closely.
10
10. While it bakes, make the farofa: melt 15 g (1 tbsp) butter in a small skillet over medium heat. Add the finely chopped onion and cook for 2 minutes. Add the cassava flour and stir for 3 to 4 minutes until golden and crunchy. Turn off the heat and mix in the remaining cilantro.
11
11. Let the escondidinho rest for 5 minutes out of the oven. Serve hot, finished with the cilantro farofa on top or on the side.

Chef tips

Do not overcook the shrimp in the skillet; they will finish cooking in the oven. If the mash is too thick, add 1 to 2 extra tablespoons of warm milk to make it easier to spread.

Substitutions

You can replace Minas cheese with low-moisture mozzarella or firm fresh cheese. If you cannot find dendê oil, use only olive oil and add a pinch of sweet paprika for nuance, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon