Step 1

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. If using canned diced tomatoes, skip this step!

Step 2

In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.

Step 3

In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.

Step 4

Meanwhile, in a large pan over medium heat,  sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.

Step 5

Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.

Step 6

Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.

Step 7

Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.

Step 8

Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.