Creamy Cassava Shrimp Gratin with Crispy Shoestring Potatoes
A generous gratin inspired by Brazilian cuisine, where garlic-seared shrimp melt into a velvety, smooth cassava cream. Baked until bubbly and topped with crispy shoestring potatoes, this fusion recipe offers an irresistible contrast between creamy richness and golden crunch—a dish as beautiful as it is exquisite.
🛒 Ingredients
4 servings
- 1.1 lbs raw shrimp (30/40 count), peeled and deveined
- 14 oz fresh (or frozen) cassava, peeled and cut into pieces
- 3/4 cup heavy cream (or crème fraîche)
- 2/3 cup coconut milk
- 4 cloves garlic, finely minced
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (to taste)
- 1 tbsp lime juice
- Salt and freshly ground black pepper
- 3 oz shredded mozzarella
- 7 oz shoestring potatoes (store-bought or homemade)
- 4 whole shrimp (with head and shell) for garnish
- A few sprigs of fresh cilantro for garnish
Watch the original video
Watch on TikTokDirections
- 1
Cook the cassava in a large pot of boiling salted water for 20 to 25 minutes, until very tender and easy to mash. Drain thoroughly.
- 2
Blend the cooked cassava with the coconut milk and 1/2 cup (approx. 100ml) of the heavy cream using a blender or immersion blender until smooth and velvety. Adjust consistency with a little milk if necessary. Season with salt and set aside.
- 3
In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped onion for 3 minutes until translucent, then add the minced garlic and red bell pepper. Cook for another 2 minutes.
- 4
Add the peeled shrimp to the skillet. Sprinkle with smoked paprika, cumin, and cayenne pepper. Sauté over high heat for 2 to 3 minutes until the shrimp are pink and lightly golden. Do not overcook—they will continue cooking in the oven.
- 5
Add the lime juice and the remaining 1/2 cup (approx. 100ml) of heavy cream to the shrimp. Stir gently and let reduce for 1 minute over medium heat. Adjust seasoning with salt and pepper.
- 6
Preheat the oven to 390°F (convection). Spread the cassava cream into the bottom of a buttered baking dish (approx. 10x8 inches). Evenly distribute the creamy shrimp mixture on top.
- 7
Sprinkle with shredded mozzarella and bake for 10 to 12 minutes, then switch to the broiler for 2 to 3 minutes to achieve a beautiful golden-brown surface.
- 8
Remove the gratin from the oven. Arrange the 4 whole shrimp in the center of the dish for decoration. Generously cover the entire surface with crispy shoestring potatoes. Sprinkle with fresh cilantro leaves and serve immediately.
💡 Chef's Tip
The secret to a successful gratin is not to overcook the shrimp in the skillet—they should remain slightly translucent in the center before going into the oven. The shoestring potatoes must be added at the very last moment, right after taking the dish out of the oven, to maintain their crunch. For an even silkier cassava cream, pass it through a fine-mesh sieve after blending.
