A New England version of a Brazilian favorite.

  • 1 pound fresh or frozen yuca (also called yucca, cassava, or mandioca)
  • 3 tablespoons vegetable oil
  • 3 cloves of garlic, finely diced
  • 1 teaspoon paprika
  • 1 medium white onion, finely diced
  • 1 small tomato, finely diced
  • 1 vegetable bouillon cube
  • sea salt, to taste
  • 25 to 30 small shrimp, shelled and deveined
  • ½ bunch cilantro, chopped

Simmer the yuca covered with water in a large soup pot for 30 to 35 minutes, until soft. Drain, and while it’s still warm, transfer to a blender or food processor. Puree, adding cold water sufficient to create a soft, creamy consistency.

Place the pot back over medium heat, adding the oil. Gently saute the garlic a moment. Add the paprika, and once you smell its aroma, add the onion and tomatoes. When the vegetables are softened, in around 2 minutes, stir in the yuca puree along with 3 cups of water, 1teaspoon of salt, and the bouillon cube.

Wash the shrimp, sprinkle with a little salt, and set aside. When the yuca mixture returns to a simmer, taste for salt and correct the seasoning, then add the shrimp and cilantro. Simmer on very lowest heat for about 15 minutes, stirring occasionally.

Serves 6 to 8, with toast.

This recipe originally appeared in print in our spring 2021 edition as part of an article about The Early Restaurant and new restaurant openings during the Pandemic.