****52/56 YUCCA STEW WITH SHRIMP (BOBO DE CAMARAO), tried it May 20, 2012

RECIPE 52/56  YUCCA STEW WITH SHRIMP  (BOBO DE CAMARAO)

THIS WAS DELICIOUS, I HOPE
YOU GET A CHANCE TO TRY THIS

A classic Brazilian dish that's ticked with mashed yucca, a root rich in anti-inflammatory resveratrol.  Look for yucca, also called cassava, in Hipanic markets;  it's also available already peeled, chopped and frozen (often in Asian markets).   Serve with cooked brown rice.

I first tried the Cassava in Dominica (check Allspice/Columbus, etc. reference), at a roadside stand in the hills.  Very filling.  But......I would like to see if it can actually taste like something besides bland and salt, so this recipe might do it.




INGREDIENTS
1 pound yucca root (aka cassava), substitute sweet potato
1/2 tsp sea salt

1 15 ounce can coconut milk, I have used lite in the past for other recipes, would that work here?
2 pounds shrimp, large (with shells)
Juice of 1 lime divided
1/2 bunch fresh cilantro
2 Tbsp EVVO divided
1 medium yellow onion, finely diced
3 cloves garlic, finely chopped
1 red bell pepper, cut into 1/4 inch slices
1 pound tomatoes, diced
2 whole red Thai chiles (optional), use dried red chile peppers
2 Tbsp virgin palm oil or extra virgin olive oil

DIRECTIONS
455 CAL PER SERVING, MAKES 6 SERVINGS

1.  Trim yucca and peel with vegetable peeler, remove barklike exterior as well as pink layer underneath, leaving only the bright white root.  Chop crosswise into large chunks.  Place in large saucepan or medium soup pot, and cover with water.  Add 1/2 tsp salt and bring to a boil;  reduce heat, cover, and simmer 30 minutes, or until very tender.  Drain and return to saucepan; let cool 10 minutes.  Use fingers to break yucca into smaller chunks and remove any tough, fibrous strings.  Add coconut milk and puree with immersion blender or in a food processor.  Return to pot and set aside.
REVISION:  USED SWEET POTATOES, PEELED CHOPPED INTO 1 INCH PIECES AND BOILED AND SIMMERED UNTIL SOFT, DRAINED AND THEN MIXED WITH 1 CAN COCONUT MILK LITE VIA AN IMMERSION BLENDER

2  Remove shells from shrimp (reserve shells).  Transfer shrimp to a bowl and toss with half of the lime juice and 2 pinches of sea salt.  Transfer shells to a second saucepan and add 3 cups water.  Trim stems from cilantro and add stems to pot, reserving tops.  Bring to a boil, skimming off any foam.  Reduce heat and simmer uncovered for 20 minutes.  Strain and reserve shrimp stock; discard solids.

3.  Place a heavy deep skillet over medium-high heat; add 1 Tbsp EVOO.  Once hot, add 1/4 of onions; saute 1 minutes.  Add shrimp in a single layer, working in batches if necessary and cook 3 minutes, or until just opaque, turning once.  Don't cook too long because will become rubbery.  Transfer to a plate.  WHEN YOU ARE DONE WITH THE SHRIMP......Return skillet to heat and add remaining 1 Tbsp EVOO.  Add remaining onion and garlic and saute, stirring frequently, about 3 minutes, until translucent.  Stir in bell pepper, tomatoes and chiles (if using); cook 3 more minutes, stirring occasionally.  Deglaze pan with shrimp stock, cover, and simmer 10 minutes.  Remove and discard chiles.

4.  Add reserved yucca puree (SWEET POTATO PUREE) to mixture in skillet; stir until well combined Stir in palm oil (or EVOO) and fold in shrimp.  Cook until heated through.  Add 1/2 cup cilantro leaves and remainng lime juice.  Season to taste with salt and pepper.