Preparation / Directions:
Clean the shrimp and set aside.
With a sharp paring knife, peel away the manioc skin and cut the manioc root in half lengthwise. In a large bowl, cover the manioc in cold water and set aside for 1 hour or more.
Meanwhile, if using homemade shrimp stock, combine the shrimp heads, shells, and enough cold water to cover in a saucepan. Bring to a boil, skim, reduce the heat and simmer for 15 minutes. Strain through a fine mesh strainer and reserve the broth, about 2 cups.
In a medium bowl, mix the lime juice with the salt and white pepper and mix until the salt dissolves. Stir in the shrimp and set aside.
Drain the manioc and place in a large kettle of lightly salted water. Stud 1 onion quarter with the cloves and add it and the remaining quarters and bay leaf to the manioc.
Bring to a boil and cook for 20 minutes, or until the manioc is fork tender. Drain and cool slightly. Remove the fibrous central cords from the manioc, remove the bay leaf and the cloves from the onion quarter, and discard. Set the manioc and onion aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and cook until the onions are lightly browned, about 8 minutes. Add the shrimp and cook for another
3 minutes, or until they turn a bright pink. Drain the shrimp and set aside. Add the tomatoes, tomato paste, and stock to the skillet. Season with salt and pepper, bring to a boil, reduce the heat, and simmer for 10 minutes, stirring from time to time.
Working in 2 or 3 batches, in a food processor, puree the boiled manioc and onions with the tomato mixture, adding the milk, coconut milk, and dende as you pulse the mixture. Place the pureed mixture in a large nonstick saucepan and set over medium heat. Add the cream, season with salt and pepper, and cook for 5 minutes, stirring constantly. If the sauce is too thick, thin it out with a little m ilk or stock. Add the reserved shrimp, parsley, and cilantro and cook for another 2 minutes. Serve over sliced Acaca.