1. 1

   Step 1

   Clean 1 kg of fresh shrimp and season with salt, 3 minced garlic cloves, and the juice of 1 lemon. Let it marinate for 20 minutes.

   Timer 20 min
2. 2

   Step 2

   Cook 1 kg of cassava in boiling water until very soft.

3. 3

   Step 3

   Drain the cassava, remove the central fibers, and blend in a blender with 200 ml of coconut milk until you have a smooth purée.

4. 4

   Step 4

   In a large pot, heat 2 tablespoons of olive oil and sauté the chopped onion until golden.

5. 5

   Step 5

   Add the 2 chopped tomatoes to the sauté and cook until they begin to break down.

6. 6

   Step 6

   Add the marinated shrimp to the pot and sauté quickly until they change color.

7. 7

   Step 7

   Pour the cassava purée over the shrimp and mix well.

8. 8

   Step 8

   Add 3 tablespoons of palm oil and mix to incorporate the color and flavor.

9. 9

   Step 9

   Cook over low heat for about 5 minutes, stirring constantly so it doesn't stick to the bottom.

   Timer 5 min
10. 10

    Step 10

    Finish with chopped cilantro and green onions to taste and serve immediately.

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