Shrimp Bobo - cooking recipe

Ingredients

4 1/2 lbs medium shrimp, cleaned,devained and washed
1 lemon, juice of (I use lime)
1 cup chopped parsley
2 red bell peppers, finely chopped
8 tomatoes, chopped (without skin) or 1 can whole italian tomatoes
2 cups onions, finely chopped (or grated)
1/4 cup corn oil or 1/4 cup olive oil (or enough to cover the bottom of a casserole)
3 cloves garlic, chopped and smashed
salt
white pepper
3 lbs cassava (also known as manioc, found in Latin markets)
3 -4 cups unsweetened coconut milk
Tabasco sauce (optional)
orange food coloring

Preparation

Season the shrimp with lemon, salt and pepper.
Peel the cassava, wash and cut it into 2 inch pieces.
Cover with water and salt to taste.
Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
Drain.
While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
Reserve.
Cover bottom of casserole with oil.
Add onion, garlic and red pepper.
Cook for about 5 minutes or until onion is transparent and pepper cooked.
Add tomatoes, parsley; cook until tomatoes are soft.
Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
Add the cassava cream and bring to a boil.
If needed add more coconut milk, mixture should resemble a heavy white sauce.
Test salt and pepper and add more if needed.
Add a few drops of orange food coloring.
The Bobo should have a light orange color.
Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
Serve with plain white, fluffy rice.
I always have a bottle of Tabasco on the table for pepper lovers.