Peel and cube the cassava root into 2-inch pieces, removing the fibrous core. Place in a large pot with water and 1 teaspoon salt, bring to a boil and cook for 20-25 minutes until very tender.

While cassava cooks, clean and devein the shrimp, pat dry and season with salt, black pepper, and lime juice. Set aside.

Drain the cooked cassava and transfer to a blender. Add 1 cup of coconut milk and blend until completely smooth and creamy. Set aside.

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add diced onions and cook for 3-4 minutes until translucent.

Add minced garlic and diced bell peppers, sauté for 2-3 minutes until fragrant and peppers begin to soften.

Stir in diced tomatoes, tomato paste, and bay leaves. Cook for 5 minutes, stirring occasionally, until tomatoes break down.

Add the cassava purée to the pot, stirring well to combine with the vegetables. Pour in the remaining coconut milk and stir until smooth.

Season the mixture with cumin, paprika, cayenne pepper, and salt to taste. Simmer on low heat for 10 minutes, stirring frequently to prevent sticking.

Add the seasoned shrimp to the pot, nestling them into the creamy sauce. Cook for 5-7 minutes until shrimp turn pink and are cooked through.

Remove from heat, discard bay leaves, and stir in fresh cilantro. Taste and adjust seasoning as needed.

Serve hot in bowls, garnished with additional cilantro and lime wedges, alongside white rice and farofa if desired.