Brazilian Bobó de Camarão with Shrimp and Cassava Cream

1. 1

   In a pot, boil cassava in water until tender, about 20 minutes. Drain and mash it into a smooth consistency.

2. 2

   Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and bell pepper until soft.

3. 3

   Add shrimp to the skillet and cook until pink, about 5 minutes. Stir in the mashed cassava and coconut milk.

4. 4

   Season with lime juice and cayenne pepper, mixing well to combine. Let simmer for 5 minutes.

5. 5

   Serve hot, garnished with chopped cilantro. Pair with rice for a complete meal.

Per serving