Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　Bobó de Camarão

　　Though folding the shrimp into the purée is traditional in Brazil, we placed it on top for a prettier presentation.

　　

Ingredients

Makes 6 servings

　　

For yuca purée

1 (16- to 18-oz) bag frozen peeled yuca*, not thawed

　　4 cups water

　　1 medium onion, chopped

　　1 garlic clove, chopped

　　1 1/2 teaspoons salt

　　1 cup well-stirred canned unsweetened coconut milk (8 fl oz)

　　

For shrimp

2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined, reserving shells

　　3 cups water

　　1 1/2 teaspoons salt

　　1 green bell pepper, chopped

　　1/4 cup extra-virgin olive oil

　　1 medium onion, chopped

　　1 garlic clove, finely chopped

　　1 lb fresh tomatoes, chopped

　　4 bottled red malagueta peppers or 1- to 2-inch fresh red Thai chiles*

　　1/2 cup chopped fresh cilantro

　　2 tablespoons dendê oil** (optional)

　　

Make yuca purée:

Step 1

Bring yuca, water, onion, garlic, and 1/2 teaspoon salt to a boil in a 3-quart saucepan, then reduce heat and simmer, uncovered, until yuca is very tender, 10 to 15 minutes.

　　

Step 2

Drain in a colander. When yuca is cool enough to handle, remove any stringy fibrous cores and transfer mixture to a food processor. Add coconut milk and remaining teaspoon salt and purée until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.

　　

Make shrimp broth:

Step 3

While yuca cooks, simmer shrimp shells in water with 1/2 teaspoon salt in a 1 1/2- to 2-quart saucepan, uncovered, until liquid is reduced to about 2 cups, about 20 minutes. Pour shrimp broth through a sieve into a bowl, discarding shells.

　　

Step 4

Purée green bell pepper in cleaned food processor until smooth, about 1 minute.

　　

Step 5

Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper purée, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and sauté, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes, malagueta peppers or Thai chiles (if using), and 1 cup shrimp broth (reserve remainder for another use) and simmer, stirring occasionally, until liquid is reduced by half, about 6 minutes.

　　

Step 6

Toss shrimp with remaining 1/2 teaspoon salt and add to tomato mixture. Cook, stirring frequently, until shrimp are just cooked through, 3 to 4 minutes.

　　

Step 7

Remove from heat and stir in cilantro and dendê oil (if using). Serve shrimp over yuca purée.

　　

Step 8

*Available at some Latino markets.

　　

Step 9

**Available at some Latino markets and sendexnet.com.