Escondidinho de Camarão (Cassava and shrimp 'pie')
For the Cassava Mash
2 pounds of cassava
1 tbsp of butter
Salt & Pepper to taste
Peel and cut the cassava in pieces. Boil the cassava for at list a half an hour (or until gets soft). Take the cassava out of the water and make a mash, mixing the coconut cream, butter, Salt & Pepper. Reserve.
For the shrimps
4 tbsp of palm tree oil
2 tbsp of canola/sunflower/olive oil
2 pounds of shrimps
5 cloves of sliced garlic
1 yellow onion, chopped
1 yellow/red pepper
1 tomato, chopped
1 tsp of chopped ginger
1 tsp of hot paprika
1 tsp of pepper corn
1 tsp of cumin seeds
1 tsp of turmeric
1 tsp of cayenne pepper
Lots of cilantro or parsley
Salt & Pepper to taste
In a big frying pan, add the palm tree oil and the canola oil. Brown the onions and garlic. Add the peppers and tomatoes. Let the peppers get soft and add the all the spices. Cook for 10 minutes in medium heat and add the shrimps. Reduce the liquid for more 10 minutes in high heat and add the cilantro. Reserve.
Making it!
1 cup of cream cheese
In a big tray, add the shrimps mixture in the bottom of the tray. Then add the cassava mash. Add a half cup of cream cheese in the top and broil for 10/20 minutes.
*In order to the dish be good, you need to have the shrimps spicy and the cassava mash a little bit sweet. The sweet and spice is the key of this dish.