Bobó de camarão: shrimp in cassava and coconut cream

Ingredients

For 1 serving

• Shrimp160 g
• Cassava150 g
• Coconut milk50 ml
• Onion50 g
• Tomatoes120 g
• Bell peppers60 g
• Garlic1 clove
• Cilantro8 g
• Lime juice10 ml
• Extra virgin olive oil6 g
• Mixed salad greens60 g
• Saltto taste

Contains: shellfish,

Method

1. Peel the cassava, cut it into pieces and remove the woody core; boil it in salted water for 20 minutes, until very tender. Drain, keeping some cooking water, and blend it with the coconut milk, adding cooking water until you have a smooth cream.
2. Meanwhile peel the prawns, remove the dark vein and season with the lime juice and a pinch of salt. Chop the onion and garlic, dice the peppers and chop the tomatoes.
3. Heat the oil in a casserole over medium heat and fry the onion, garlic and peppers for 4 minutes, until soft; add the tomatoes and cook for 5 minutes, until they break down.
4. Add the prawns and cook for 3 minutes, until pink; pour in the cassava cream, stir and heat for 2 minutes; adjust the salt.
5. Finish with torn coriander and serve with the mixed salad.