YIELD: 6 servings
1 small yucca
½ tsp. sea salt
½ lt. coconut milk
1 lt. shrimp stock
2 lbs. large peeled shrimp
juice of 1 lime
½ bunch fresh cilantro
2 Tbsps. extra virgin olive oil (divided)
1 medium yellow onion (finely diced)
3 cloves garlic (finely chopped)
1 red bell pepper (1/4” slices)
1 lb. tomatoes (diced)
2 whole red chili peppers (small dice)
2 Tbsps. palm oil
1. Trim yucca and peel with vegetable peeler, leaving only bright white root. Chop crosswise into large chunks. Place in saucepan and cover with water. Add salt and bring to boil; reduce heat, cover and simmer 30 minutes, or until very tender. Drain and return to saucepan; let cool 10 minutes. Use fingers to break yucca into smaller chunks, removing any tough, fibrous strings.
2. Add coconut milk and puree with immersion blender or food processor.
3. Transfer shrimp to bowl and toss with half the lime juice, garlic and 2 pinches sea salt. Trim stems from cilantro, reserving leaves. Place in heavy, deep skillet over medium-high heat; add 1 Tbsp. olive oil. Add shrimp in a single layer, working in batchers if necessary, and cook 3 minutes, or until just opaque, turning once. Transfer to plate. Return skillet to heat and add palm oil and onion. Once onions is translucent, add remaining ingredients. Bring to a simmer, return shrimp and heat through.
Recipe: Marcelo de Castro Alves/Sodexo/University of South Carolina