Wash the prawns and season with salt, garlic, pepper and lime. Set aside. Take a pot and fill half way with water, salt, and bring to a boil. Add the manioc and cook until soft, about 20 minutes. Once soft, drain and mash with a fork.
Heat a pan with olive oil. Add the grated onions and garlic, sauté until translucent. Add the pepper and tomatoes. Stir well. Place the shrimp in the pan and sauté on high heat for 3 minutes. Add the manioc, coconut milk, palm oil, parsley and bay leaf, stir well and simmer for 15 minutes. Season with salt and pepper, to taste. Serve hot with white rice.
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