Island Shrimp - cooking recipe

Ingredients

2 1/4 lbs shrimp
1 lime, juice of
salt & fresh ground pepper (to taste)
1 tablespoon canola oil
1 cup water
1/2 cup white wine
1 1/2 lbs cassava (or golden turnip, peeled, chunked)
1 (15 ounce) can coconut milk
2 tablespoons canola oil
2 garlic cloves (minced)
1 cup onion (grated)
1 red bell pepper (minced)
1 (28 ounce) can chopped tomatoes (drained)
1/2 cup parsley (minced)

Preparation

Clean shrimp, reserving shells.
Toss shrimp with the lime, salt and pepper. Set aside.
Heat oil in a saucepan.
Add the shells. Saute 3 minutes.
Add water and wine. Bring to a boil.
Reduce to 1 cup. Strain.
Boil cassava 20 minutes. Drain.
Puree with coconut milk. Season.
Heat oil in a skillet.
Add garlic, onion and pepper. Saute 5 minutes.
Add shrimp. Saute 1 minute.
Add broth. Saute 1 minute.
Stir in cassava puree. Heat through.