Bobó de camarão

• Boil the cassava in the water with a pinch of salt for 25 minutes, until it falls apart at the touch of a fork.
• Set aside with its cooking water.

• Season the shrimp with the lime juice, half of the garlic and salt.
• Let it rest for 10 minutes.

• Blend the cassava in a blender with 1 cup of the cooking water until it becomes a smooth cream.
• If it is too thick, add more water little by little.

• In a wide pot, heat the dendê over medium heat and cook the onion and the rest of the garlic for 3 minutes.
• Add the bell pepper and tomato and cook for 5 minutes.

• Add the shrimp and stir for 3 minutes, until pink.
• Take out half of the shrimp and set aside for garnish.

• Pour the cassava cream and the coconut milk into the pot and cook over low heat for 10 minutes, stirring constantly, until slightly thickened.
• Adjust the salt.

Serve with white rice, with the cilantro on top and the reserved shrimp.