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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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POW!!! This is a 5 star (er)!!! Serve over rice or pasta (homemade is even BETTER!) Ingredients:
2 1/4 lbs shrimp |
1 lime, juice of |
salt & fresh ground pepper (to taste) |
1 tablespoon canola oil |
1 cup water |
1/2 cup white wine |
1 1/2 lbs cassava (or golden turnip, peeled, chunked) |
1 (15 ounce) can coconut milk |
2 tablespoons canola oil |
2 garlic cloves (minced) |
1 cup onion (grated) |
1 red bell pepper (minced) |
1 (28 ounce) can chopped tomatoes (drained) |
1/2 cup parsley (minced) |
Directions:
1. Clean shrimp, reserving shells.
2. Toss shrimp with the lime, salt and pepper. Set aside.
3. Heat oil in a saucepan.
4. Add the shells. Saute 3 minutes.
5. Add water and wine. Bring to a boil.
6. Reduce to 1 cup. Strain.
7. Boil cassava 20 minutes. Drain.
8. Puree with coconut milk. Season.
9. Heat oil in a skillet.
10. Add garlic, onion and pepper. Saute 5 minutes.
11. Add shrimp. Saute 1 minute.
12. Add broth. Saute 1 minute.
13. Stir in cassava puree. Heat through.
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