Shrimp In Bahia Sauce Recipe

Name: Shrimp In Bahia Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh or frozen yuca (cassava), thawed; 3 garlic cloves, peeled; 2 pounds large shrimp, peeled and deveined; 2 tablespoons fresh lime juice; 1/2 teaspoon salt, divided; 2 tablespoons olive oil; 2 teaspoons annatto (achiote) seeds; 1 large onion, halved lengthwise and sliced crosswise (2 1/4 cups); 1 red bell pepper, halved lengthwise and sliced crosswise (1 cup); 3 cups diced seeded peeled tomato; 1/2 cup light coconut milk; 1 tablespoon chopped seeded Scotch bonnet or habanero pepper; 2 tablespoons chopped fresh cilantro, divided; 1 lime, cut into 8 wedges

Servings: persons

8 ounces fresh or frozen yuca (cassava), thawed
3 garlic cloves, peeled
2 pounds large shrimp, peeled and deveined
2 tablespoons fresh lime juice
1/2 teaspoon salt, divided
2 tablespoons olive oil
2 teaspoons annatto (achiote) seeds
1 large onion, halved lengthwise and sliced crosswise (2 1/4 cups)
1 red bell pepper, halved lengthwise and sliced crosswise (1 cup)
3 cups diced seeded peeled tomato
1/2 cup light coconut milk
1 tablespoon chopped seeded Scotch bonnet or habanero pepper
2 tablespoons chopped fresh cilantro, divided
1 lime, cut into 8 wedges

1
Peel yuca, and cut into 1/2-inch cubes to measure 1 1/4 cups. Place yuca in a medium saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 25 minutes or until tender. Drain yuca in a colander over a bowl, reserving 1/2 cup cooking liquid. Return yuca and reserved 1/2 cup cooking liquid to pan; mash with a potato masher until smooth. Discard any tough fibers.
2
Place garlic on a cutting board; mash to a paste by dragging and pressing broad side of knife over garlic several times. Combine garlic, shrimp, lime juice, and 1/4 teaspoon salt in a medium bowl. Let stand at room temperature 30 minutes.
3
Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Stir in annatto seeds, and cook 5 minutes or until oil turns deep orange in color, shaking pan frequently. Remove from heat; let stand 10 minutes. Discard annatto seeds, reserving oil in pan.
4
Heat pan over medium heat until annatto oil is hot. Add onion and bell pepper; cook 6 minutes or until tender. Add tomato; cook 10 minutes or until tomato breaks down, stirring occasionally. Mash mixture with a wooden spoon. Add shrimp with marinade, coconut milk, and Scotch bonnet. Reduce heat to low, and simmer 3 minutes, stirring occasionally. Stir in reserved mashed yuca, remaining 1/4 teaspoon salt, and 1 tablespoon cilantro; cook 2 minutes or until shrimp are done. Spoon shrimp mixture into shallow bowls; sprinkle evenly with remaining 1 tablespoon cilantro, and serve with lime wedges.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces fresh or frozen yuca (cassava), thawed, 3 garlic cloves, peeled, 2 pounds large shrimp, peeled and deveined, 2 tablespoons fresh lime juice, and more.

Yes, Shrimp In Bahia Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp In Bahia Sauce

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