The career decision-making Shrimp

INGREDIENTS:

4 lb medium to large shrimp, peeled and deveined (keep the shells)4 lb cassava, peeled and quartered (can be Goya frozen cassava, makes no difference)6 tomatos, peeled, deseeded and choppeda handful of chives and fresh parsley leaves, chopped3 onions, chopped3 cloves garlic, choppedsalt to taste1 red bell pepper, sliced into thin strips2 bottles or cans of coconut milka handful (or two) chopped cilantro1 cup milk½ cup dende oil (palm tree oil) ?less if you have never tried itOlive oil

PREPARATION:

Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.Cut the other ½ of the cassava in cubesMeanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot)Remove from the heat, and serve hot with white rice.