Island Shrimp

• 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)

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.

shrimp, lime, salt, canola oil, water, white wine, cassava, coconut milk, canola oil, garlic, onion, red bell pepper, tomatoes, parsley

Taken from www.food.com/recipe/island-shrimp-169536 (may not work)