Coconut Shrimp with Yuca: Tropical Creaminess

Ingredients

Estimated total cost: €26.58 · €4.43/serving

• 1 (16- to 18-oz) bag of frozen peeled cassava, not thawedEst. price €1.80–€3.50
• 4 cups of filtered waterEst. price €0.00–€0.05
• 1 medium shallot, finely diced (soak in cold water for extra crispness)Est. price €0.20–€0.50
• 1 fresh garlic clove, minced (crush with knife blade to release oils)Est. price €0.10–€0.25
• 1 1/2 teaspoons of Himalayan pink saltEst. price €0.15–€0.40
• 1 cup of premium unsweetened coconut milk, well-stirred (8 fl oz)Est. price €1.20–€2.50
• 2 lb of large shrimp in shell (21 to 25 per lb), peeled and deveined, reserving shellsEst. price €18.00–€30.00
• 3 cups of spring waterEst. price €0.00–€0.08
• 1 1/2 teaspoons of Fleur de SelEst. price €0.50–€1.50
• 1 green capsicum, finely choppedEst. price €0.80–€1.80

Steps

1. 1

   In a 3-quart saucepan, combine yuca, water, onion, garlic, and 1/2 teaspoon of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer without covering until the yuca becomes very tender. This should take around 10 to 15 minutes.

2. 2

   After draining in a colander, allow the yuca to cool. Remove any stringy fibrous cores from the yuca and transfer it to a food processor. Add coconut milk and one teaspoon of salt, then blend until the mixture is very smooth for about 1 minute. Once done, transfer the puree to a bowl and keep it warm with a cover until you are ready to serve.

3. 3

   As the yuca is cooking, bring water to a simmer with shrimp shells and 1/2 teaspoon of salt in a medium saucepan. Let it simmer uncovered until the liquid reduces to around 2 cups, which should take approximately 20 minutes. Strain the shrimp broth through a sieve into a bowl, making sure to discard the shells.

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• Cultural note

  Coconut shrimp with yuca is a popular dish in Brazilian cuisine, particularly in the northern region where dendê oil is commonly used in cooking. The combination of shrimp, coconut, and yuca reflects the diverse culinary influences found in Brazilian food, blending indigenous, African, and Portuguese flavors.

• Seasonal note

  Coconut shrimp with yuca is best enjoyed in the summer when shrimp and fresh tropical ingredients like coconut and cilantro are in season. Cassava, the main ingredient in yuca, is typically available year-round.

• Health note

  This dish is a good source of protein, healthy fats, and fiber. It is high in calories and fat, so it should be consumed in moderation. The shrimp provides a significant amount of protein and zinc, while the coconut milk adds healthy fats and fiber from the yuca.