Shrimp Bobo

• 4 1/2 lbs medium shrimp, cleaned,devained and washed
• 1 lemon, juice of (I use lime)
• 1 cup chopped parsley
• 2 red bell peppers, finely chopped
• 8 tomatoes, chopped (without skin) or 1 can whole italian tomatoes
• 2 cups onions, finely chopped (or grated)
• 1/4 cup corn oil or 1/4 cup olive oil (or enough to cover the bottom of a casserole)
• 3 cloves garlic, chopped and smashed
• salt
• white pepper
• 3 lbs cassava (also known as manioc, found in Latin markets)
• 3 -4 cups unsweetened coconut milk
• Tabasco sauce (optional)
• orange food coloring

1. Season the shrimp with lemon, salt and pepper.
2. Peel the cassava, wash and cut it into 2 inch pieces.
3. Cover with water and salt to taste.
4. Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
5. Drain.
6. While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
7. Reserve.
8. Cover bottom of casserole with oil.
9. Add onion, garlic and red pepper.
10. Cook for about 5 minutes or until onion is transparent and pepper cooked.
11. Add tomatoes, parsley; cook until tomatoes are soft.
12. Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
13. Add the cassava cream and bring to a boil.
14. If needed add more coconut milk, mixture should resemble a heavy white sauce.
15. Test salt and pepper and add more if needed.
16. Add a few drops of orange food coloring.
17. The Bobo should have a light orange color.
18. Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
19. Serve with plain white, fluffy rice.
20. I always have a bottle of Tabasco on the table for pepper lovers.

shrimp, lemon, parsley, red bell peppers, tomatoes, onions, corn oil, garlic, salt, white pepper, cassava, tabasco sauce, orange food coloring

Taken from www.food.com/recipe/shrimp-bobo-70984 (may not work)