Bobo de camarao (shrimp in cassava cream)

10 portions
1 hour

2kg of prawns
1kg of cassava/manioc/yuca roots (found in international food stores and pictured above)
2 medium sized onions, chopped
4 tbspoons of oil
1/2 kg of tomatoes, halved, peeled and seedless
2 tbspoons of chopped coriander
1 tspoon of pepper
1 cup of coconut milk
1/4 cup of palm tree oil (azeite de dende - international food stores)

Peel the cassava and cook it in water and salt (about 20 min). If the manioc has fibers that are too hard, you can remove them. Blend it and little by little add water (1 cup to every kg of cassava).

On a pan, fry the onion in the oil until slightely golden. Add the tomatoes and let it cook. Add the cleaned peeled shrimps, salt, pepper and coriander. Lower the heat, put the lid on and let it cook until the shrimps are cooked (about 20-30 min). Add the cassava cream, the coconut milk and the palm tree oil, mixing it well, until it boils.

Serve it with white rice, white wine or beer.