Brazilian shrimp moqueca with yuca mash
Paleo, Gluten-Free, Dairy-Free, Soy-Free
25 – 35 Minutes
This paleo Brazilian seafood stew is known for bold, bright flavors, which we balance with our sweet and starchy (and gluten-free) yuca mash.
In your bag
- 10 ounces yuca root
- ½ cup coconut milk
- 1 yellow onion
- 1 red bell pepper
- 3 or 4 cloves peeled fresh garlic
- 2 or 3 Roma tomatoes (about 8 ounces)
- 10 ounces wild Gulf shrimp
- 1 lime
- 1 tablespoon diced mild green chiles
- 3 or 4 sprigs fresh cilantro
- 1 tablespoon sambal oelek (optional)
Yuca root (not to be confused with the house plant, yucca) is the third most popular starch in the world, after rice and corn. Rich in magnesium, potassium, calcium, vitamin C, and various B vitamins, this paleo-approved root is an excellent replacement for other starchy carbohydrates and grains. To read more about yuca and view our video on how to mash it, visit https://www.sunbasket.com/content/article/a-users-guide-to-yuca.
Protein: 29g (58% DV), Fiber: 9g (36% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 215mg (72% DV), Sodium: 540mg (23% DV), Carbohydrates: 79g (26% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish