Northeastern Shrimp Bob�

Ingredients

• 800 g 77foods headless shrimp, thawed
• 1 kg cassava, peeled and diced
• 1 large onion, chopped
• 3 crushed garlic cloves
• 2 peeled tomatoes, chopped
• 200 ml coconut milk
• 3 tablespoons of palm oil
• 2 tablespoons olive oil
• Chopped coriander and spring onions
• Salt and pepper to taste

Instructions

1. 1

   Cook the cassava in salted water until soft. Drain and blend in a blender with a little of the stock until smooth.

2. 2

   Season the prawns with salt, pepper and garlic. Set aside.

3. 3

   In a pan, sauté the onion and garlic in the olive oil until golden. Add the tomatoes and cook until they break down.

4. 4

   Add the prawns and cook for 3 minutes until they change color.

5. 5

   Add the manioc cream, coconut milk and palm oil. Stir over a low heat for 8 minutes until thickened.

6. 6

   Adjust the salt and garnish with coriander and spring onions. Serve with white rice and farofa.