Shrimp In Yuca Coconut 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)
• 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
• peppers or 1- to 2-inch fresh red Thai chiles*
• 1/2 cup chopped fresh cilantro
• 2 tablespoons
• oil** (optional)

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.
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 puree until very smooth, about 1 minute. Transfer to a bowl and keep warm, covered, until ready to serve.
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.
4. Puree green bell pepper in cleaned food processor until smooth, about 1 minute.
5. Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add pepper puree, onion, garlic, and 1/2 teaspoon salt (mixture will splatter) and saute, stirring occasionally, until mixture starts to brown, 6 to 10 minutes. Add tomatoes,
6. 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.
7. 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.
8. Remove from heat and stir in cilantro and
9. oil (if using). Serve shrimp over yuca puree.
10. *Available at some Latino markets.
11. **Available at some Latino markets and sendexnet.com.

water, onion, garlic, salt, coconut milk, shrimp, water, salt, green bell pepper, extravirgin olive oil, onion, garlic, fresh tomatoes, red, peppers, fresh cilantro, oil

Taken from www.epicurious.com/recipes/food/views/shrimp-in-yuca-coconut-puree-232614 (may not work)