Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin.
In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.
In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 Tbsp salt. Boil for about 20 minutes or until tender. Drain.
Meanwhile, in a large pan over medium-high heat sautée the onion and bell peppers in oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and 1/4 cup green onions or cilantro. Sautée for about 30 seconds.
Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.
Let cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and dendê or palm oil and let cook for approximately 3 minutes. Just before removing from stove, adjust the salt and add the juice of 1/2 lime and 1/4 cup cilantro or green onions. Stir. Serve over white rice with farofa on the side (follow our next post to obtain the recipe for Farofa, which is a yuca couscous). Enjoy our shrimp in creamy yuca sauce!