Making Bobó de camarão
* 2 lbs. fresh big shrimps
* 1 lb. smaller shrimp
* 4 cloves garlic, peeled and pressed
* 1 lemon for its juice
* 5 black peppercorns
* 3 lb. manioc (use those already peeled and packaged, if available, for convenience)
* 1 onion, sliced in rings
* 2 onions very finely chopped
* 1 bay leaf
* 6 tablespoons olive oil
* 2 cups coconut milk
* 1 bunch parsley, chopped
* 2 cups ready made tomato sauce (Marinara sauce)
* 2 green chillies finely chopped
* 3 tablespoons dendê oil (brazilian palm oil)
1) Wash and peel the shrimp, then in a bowl mix them with salt, garlic, peppercorns and lemon then let them marinate for 1 hour; meanwhile we can get started on the next few steps:
2) Peel and slice the manioc in small pieces; cook the manioc in a pot with water with bay leaf and a few slices of onion.
3) When the manioc is tender, reserve one cup of the water it cooked in then drain. Mash the manioc with a fork or potato masher with the reserved cooking water, then add a cup of coconut milk, let it cool down slightly.
4) Heat the olive oil in a saucepan, add the chopped onion and let it brown; add the shrimp and fry them.
5) Add the 2 cups of tomato sauce, parsley, pepper and cook for a few minutes
6) Mix the pureed manioc to the same pan, pour the last glass of coconut milk in and the palm oil, adjust the thickness of the sauce as desired; bring to a boil and that's it, your bobo de camarão is ready to serve…