Wash, peel and devein the shrimp. Place 8 of the shrimp in a pot with 3 cups water and 1 teaspoon of the salt. Bring to a boil, lower the heat and simmer for 1 minute. Cover and remove from the heat. When the shrimp are cool, remove them from the water, reserving the broth, and place them in a blender with 1 1/2 cups of the broth, the onion, and hot sauce. Purée the mixture and set aside.

Place the remaining shrimp in a large bowl, season with the lime juice and remaining 1 teaspoon of salt. Mix well and let sit for 20 minutes.

In a large pot, place the tomatoes, olive oil, basil, and the puréed shrimp mixture. Cook over low heat stirring constantly for about 15 minutes adding the remaining broth a little at a time so as not to stop the simmering. Season the mixture with the white pepper. Add the remaining shrimp and continue simmering until the shrimp are cooked or turn pink. Remove the shrimp with a slotted spoon from the pot and set aside.

Bring the broth to a boil and slowly add the manioc flour, whisking constantly to prevent lumps. Pour the hot broth into 8 soup bowls and garnish with the whole shrimp.