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What You Need:
(To Serve: 6)
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½ cup olive oil
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
9 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 3 cups chopped, drained, canned Italian plum tomatoes
2½ pounds yuca, peeled and cut into ¼-inch dice
4 cups coconut milk, made with 2 coconuts and 4 cups water or fresh milk
2 pounds raw shrimp (about 26 to 30 to a pound), shelled and deveined
2 tablespoons dende oil, if available
2 teaspoons salt
¼ teaspoon freshly ground black pepper
¼ cup freshly chopped coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat ¼ cup of the olive oil until a light haze forms above it. Add ½ cup of the chopped onions and ½ cup of the chopped green peppers and cook over moderate heat, stirring, for 4 or 5 minutes, or until the vegetables are soft.
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2. Stir in 1½ cups of the chopped tomatoes and the yuca, reduce the heat to low, cover and simmer for 30 minutes. Pour in 3 cups of the coconut milk, stir thoroughly, cover, and simmer as slowly as possible for 1 hour, stirring occasionally and mashing the yuca from time to time with the back of the spoon until the mixture becomes a coarse puree. Set aside.
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3. In another 10- to 12-inch skillet heat the remaining ¼ cup of oil over moderate heat. Add the remaining ½ cup of onions and ½ cup of green peppers, and cook for about 5 minutes, or until the vegetables are soft but not brown.
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4. Add the shrimp, stir them about in the vegetables for 2 minutes, until they turn pink, then stir in the remaining 1½ cups of tomatoes and the remaining cup of coconut milk.
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5. Cover the pan and simmer slowly for about 10 minutes before adding the reserved yuca mixture, the dende oil, salt and pepper. Simmer, uncovered, for 2 or 3 minutes to heat the ingredients through, stir in the coriander, and taste for seasoning.
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6. Serve at once accompanied, if you like, by pirao de arroz.
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