Recipe

Bocaditos Charred Tomato Mint Salsa Recipe

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Ingredients

6 lg Tomatoes; peeled, seeded and sliced
2 Garlic cloves; sliced
2 Whole cloves
2 md Onions; finely sliced
1 lg Onion; quartered
3 tb Extra-virgin olive oil
2 tb Dende oil
1/2 c sliced fresh parsley
Acaca; recipe follows
1 c Milk
1 Bay leaf
1/4 c sliced fresh cilantro; or more
1 Lime; Juice of
2 lb Prawns; , peeled & deveined
3 tb Heavy cream
1 c Fresh or canned unsweetened coconut milk
1 tb Tomato paste
Salt & freshly ground white pepper
2 lb Manioc root;
2 c Shrimp stock or light fish stock

Directions

Step #1 Clean the shrimp & set aside.
Step #2 With a sharp paring knife, peel away the manioc skin & cut the manioc root in half lengthwise.
Step #3 In a large bowl, cover the manioc in cold water & set aside for 1 hr or more.
Step #4 Meanwhile, shells, if using homemade shrimp stock, mix the shrimp heads, & enough cold water to cover in a saucepan.
Step #5 Bring to a boil, skim, reduce the heat & let simmer for 15 mins.
Step #6 Strain through a fine mesh strainer & reserve the broth, about 2 c.
Step #7 In a medium bowl, mix the lime juice with the salt & white pepper & mix until the salt dissolves.
Step #8 stir in the the shrimp & set aside.
Step #9 Drain the manioc & place this in a large kettle of lightly salted water.
Step #10 Stud 1 onion quarter with the cloves & add it & the remaining quarters & bay leaf to the manioc.
Step #11 Bring to a boil & cook for 20 mins, or until the manioc is fork tender.
Step #12 Drain & cool slightly.
Step #13 Remove the fibrous central cords from the manioc, remove the bay leaf & the cloves from the onion quarter, & discard.
Step #14 Set the manioc & onion aside.
Step #15 In a large skillet, heat the olive oil over med-heat/flame.
Step #16 Add the sliced onions & garlic & cook this until the onions are lightly browned, about 8 mins.
Step #17 Add the shrimp & cook for another 3 mins, or until they turn a bright pink.
Step #18 Drain the shrimp & set aside.
Step #19 Add the tomatoes, tomato paste, & stock to the skillet.
Step #20 Spice up this with salt & pepper, bring to a boil, reduce the heat, and simmer for 10 mins, stirring from time to time.
Step #21 Working in 2 or 3 batches, adding the milk, coconut milk, puree the boiled manioc & onions with the tomato mixture, in a food processor/blender, & dende as you pulse the mixture.
Step #22 Place the pureed mixture in a large nonstick saucepan & set over med-heat/flame.
Step #23 Add the cream, & cook for 5 mins, Spice up this with salt & pepper, stirring constantly.
Step #24 If the sauce is too thick, thin it out with a little milk or stock.
Step #25 Add the reserved shrimp, parsley, & cilantro & cook for another 2 mins.
Step #26 Serve over sliced Acaca.
Step #27 Yield: 4 to 6 servings.
Enjoy the Bocaditos Charred Tomato Mint Salsa recipe

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