Bobó de Camarão with Shell Stock and Seared Shrimp

Method

1. Peel the shrimp, leaving the last tail segment on, and keep the heads and shells. Slit the backs shallowly, remove the veins and toss with half the lime juice, part of the salt and part of the finely chopped garlic. Marinate in the fridge for 15 min.

   Add in this stepShell-on shrimp (head-on if possible) 400 gLime (zest and juice) ¼Salt ¼ tspGarlic cloves 0.9

2. Stock: heat the olive oil in a 20 cm pot on medium-high heat and fry the heads and shells for 4 min, pressing them with a spatula until red and nutty-smelling. Add part of the onion, roughly chopped, and the water; once it boils, lower to medium-low heat and simmer for 20 min. Strain through a sieve, pressing the shells to extract every drop.

   Add in this stepOlive oil (for the stock) 1 tspOnion ¼Water (for the stock) 800 ml

   medium-high heat→medium-low heat

3. Put the prepared cassava (5 cm pieces, core removed) in the strained stock, topping up with water to cover if needed, and cook on medium heat for 22 min until very soft. Lift out the cassava, keeping the stock, and blend it with part of the coconut milk and a ladle of stock until velvety.

   Add in this stepCassava, peeled 300 gCoconut milk 120 ml

   medium heat

4. Heat a 26 cm pan on high heat until it barely smokes, add part of the dendê oil and lay the shrimp in a single layer; sear for 1 min 30 sec per side. Take them out when coloured outside but only 80% cooked. A crowded pan steams the shrimp, so work in batches.

   Add in this stepDendê oil (red palm oil) 1 tbsp

   high heat

5. Lower the same pan to medium heat and cook the remaining onion and garlic, the chopped bell pepper and the seeded chilli for 6 min. Add the tomato, scraping up the shrimp flavour from the bottom, and cook until jammy.

   Add in this stepOnion ¾Garlic cloves 2⅛Red bell pepper ½Malagueta chilli (or bird's eye chilli) 1Tomato 1

   medium heat

6. Add the cassava cream, the rest of the coconut milk, the remaining dendê oil and the remaining salt and simmer on low heat for 4 min, loosening with leftover stock if it is too thick. Add the shrimp and their juices and warm for just 1 min to finish cooking them through. Turn off the heat and stir in the lime zest, the remaining juice and the coriander.

   Add in this stepCoconut milk 80 mlDendê oil (red palm oil) 1½ tbspSalt ¾ tspLime (zest and juice) ¼Fresh coriander (cilantro) 10 g

   low heat