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Ingredients
- 2 lb Prawns, (large shrimp), peeled and deveined (reserve heads and shells, if making stock)
- 2 lb Manioc root, (cassava)
- 2 c. Shrimp stock or possibly light fish stock
- 1 x Lime, Juice of Salt and freshly grnd white pepper
- 1 lrg Onion, quartered
- 2 whl cloves
- 1 x Bay leaf
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 2 med Onions, finely minced
- 2 x Garlic cloves, minced
- 6 lrg Tomatoes, peeled, seeded and minced
- 1 Tbsp. Tomato paste
- 1 c. Lowfat milk
- 1 c. Fresh or possibly canned unsweetened coconut lowfat milk
- 2 Tbsp. Dende oil
- 3 Tbsp. Heavy cream
- 1/2 c. Minced fresh parsley
- 1/4 c. Minced fresh cilantro, or possibly more Acaca, recipe follows
Directions
- Clean the shrimp and set aside.
- With a sharp paring knife, peel away the manioc skin and cut the manioc root in half lengthwise. In a large bowl, cover the manioc in cool water and set aside for 1 hour or possibly more.
- Meanwhile, if using homemade shrimp stock, combine the shrimp heads, shells, and sufficient cool water to cover in a saucepan. Bring to a boil, skim, reduce the heat and simmer for 15 min. Strain through a fine mesh strainer and reserve the broth, about 2 c..
- In a medium bowl, mix the lime juice with the salt and white pepper and mix till the salt dissolves. Stir in the shrimp and set aside.
- Drain the manioc and place in a large kettle of lightly salted water.
- Stud 1 onion quarter with the cloves and add in it and the remaining quarters and bay leaf to the manioc.
- Bring to a boil and cook for 20 min, or possibly till the manioc is fork tender. Drain and cold slightly. Remove the fibrous central cords from the manioc, remove the bay leaf and the cloves from the onion quarter, and throw away. Set the manioc and onion aside.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add in the minced onions and garlic and cook till the onions are lightly browned, about 8 min. Add in the shrimp and cook for another 3 min, or possibly till they turn a bright pink. Drain the shrimp and set aside. Add in the tomatoes, tomato paste, and stock to the skillet.
- Season with salt and pepper, bring to a boil, reduce the heat, and simmer for 10 min, stirring from time to time.
- Working in 2 or possibly 3 batches, in a food processor, puree the boiled manioc and onions with the tomato mix, adding the lowfat milk, coconut lowfat milk, and dende as you pulse the mix. Place the pureed mix in a large nonstick saucepan and set over medium heat. Add in the cream, season with salt and pepper, and cook for 5 min, stirring constantly. If the sauce is too thick, thin it out with a little lowfat milk or possibly stock. Add in the reserved shrimp, parsley, and cilantro and cook for another 2 min. Serve over sliced Acaca.
- Yield: 4 to 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2300g | |
| Calories 1218 | |
| Calories from Fat 696 | 57% |
| Total Fat 79.69g | 100% |
| Saturated Fat 31.18g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1901mg | 79% |
| Potassium 4261mg | 122% |
| Total Carbs 108.07g | 29% |
| Dietary Fiber 26.1g | 87% |
| Sugars 59.32g | 40% |
| Protein 35.41g | 57% |
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