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1
Clean the shrimp and set aside.
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2
With a sharp paring knife, peel away the manioc skin and cut the manioc root in half lengthwise.
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3
In a large bowl, cover the manioc in cool water and set aside for 1 hour or possibly more.
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4
Meanwhile, if using homemade shrimp stock, combine the shrimp heads, shells, and sufficient cool water to cover in a saucepan.
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5
Bring to a boil, skim, reduce the heat and simmer for 15 min.
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6
Strain through a fine mesh strainer and reserve the broth, about 2 c..
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7
In a medium bowl, mix the lime juice with the salt and white pepper and mix till the salt dissolves.
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8
Stir in the shrimp and set aside.
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9
Drain the manioc and place in a large kettle of lightly salted water.
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10
Stud 1 onion quarter with the cloves and add in it and the remaining quarters and bay leaf to the manioc.
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11
Bring to a boil and cook for 20 min, or possibly till the manioc is fork tender.
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12
Drain and cold slightly.
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13
Remove the fibrous central cords from the manioc, remove the bay leaf and the cloves from the onion quarter, and throw away.
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14
Set the manioc and onion aside.
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15
In a large skillet, heat the extra virgin olive oil over medium heat.
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16
Add in the minced onions and garlic and cook till the onions are lightly browned, about 8 min.
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17
Add in the shrimp and cook for another 3 min, or possibly till they turn a bright pink.
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18
Drain the shrimp and set aside.
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19
Add in the tomatoes, tomato paste, and stock to the skillet.
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20
Season with salt and pepper, bring to a boil, reduce the heat, and simmer for 10 min, stirring from time to time.
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21
Working in 2 or possibly 3 batches, in a food processor, puree the boiled manioc and onions with the tomato mix, adding the lowfat milk, coconut lowfat milk, and dende as you pulse the mix.
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22
Place the pureed mix in a large nonstick saucepan and set over medium heat.
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23
Add in the cream, season with salt and pepper, and cook for 5 min, stirring constantly.
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24
If the sauce is too thick, thin it out with a little lowfat milk or possibly stock.
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25
Add in the reserved shrimp, parsley, and cilantro and cook for another 2 min.
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26
Serve over sliced Acaca.
