Ingredients
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1 (2 lb) bag frozen raw large shrimp, peeled and deveined, thawed
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1 lime, juiced, plus lime wedges, for serving
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1 lb frozen yuca (cassava)
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1 (13.5 oz) can coconut milk
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1 tbsp olive oil
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1 small yellow onion, chopped
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1 large red bell pepper, chopped
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3 plum tomatoes, seeded and chopped
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3 cloves garlic, peeled and minced
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1/4 cup fresh cilantro leaves, for garnish
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Cooked long-grain white rice, for serving
Steps
1
In a large bowl, combine the shrimp and lime juice. Season with salt. Allow to marinate for 15 min. at room temperature.
2
To a large pot, add the yuca and enough water to cover by 1-inch. Salt water generously. Partially cover the pot and bring to a boil on high. Reduce heat and simmer for 15 min., until the yuca is fork-tender; drain.
3
Meanwhile, in a large pot over medium heat, heat oil. Add the onions and bell peppers, and cook for about 3-5 min., until tender. Add the tomatoes and garlic, and cook for 2 min., until tomatoes soften.
4
In a blender, combine the cooked yuca, bell pepper mixture and coconut milk. Blend until smooth. Return yuca mixture to a large pot and bring to a simmer. Stir in the shrimp and cook for 3 min., until fully cooked. Season with salt, to taste.
5
Divide the stew evenly among bowls. Garnish with the cilantro and serve with rice and lime wedges.
