Brazilian Shrimp Stew

Instructions

1. Prepare the cassava
   Place the cassava chunks in a large pot with salted water. Bring to a boil and cook until the cassava is very tender, about 25-30 minutes. Drain well, remove any fibrous parts from the center, and mash or process until smooth.
2. Season the shrimp
   In a bowl, toss the shrimp with salt, pepper, and 1 tablespoon of lime juice. Set aside to marinate for 10 minutes while you prepare the other ingredients.
3. Prepare the base
   Heat 2 tablespoons of dendê oil in a large pot over medium heat. Add the onions and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Add the bell peppers and tomatoes, and cook for 5 minutes until softened.
4. Cook the shrimp
   Add the shrimp to the pot and cook until they just turn pink, about 3-4 minutes. Remove the shrimp with a slotted spoon and set aside, leaving the vegetables in the pot.
5. Create the stew
   Add the fish stock to the pot with the vegetables and bring to a simmer. Slowly stir in the mashed cassava, mixing well to incorporate. Cook for about 5 minutes, stirring regularly to prevent sticking.
6. Finish the dish
   Stir in the coconut milk and the remaining 2 tablespoons of dendê oil. Return the shrimp to the pot and add the remaining lime juice. Add the hot pepper sauce and adjust seasoning with salt and pepper. Simmer for another 5 minutes until the stew thickens slightly.
7. Garnish and serve
   Remove from heat and stir in the chopped cilantro. Serve hot with white rice and additional dendê oil drizzled on top if desired.