Brazilian recipe
Shrimp Bobó
Bobó de camarão is a classic Brazilian dish, prized for its rich, aromatic flavor and the signature silky texture of its cassava-based sauce.
0.0 / 5 by 0 Reviews
Ingredients
1 kg fresh shrimp
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava (yuca), peeled
1 onion, sliced
1 bay leaf
2 onions, grated
6 tbsp olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh green herbs, chopped
2 green bell peppers, diced
2 tbsp dendê (palm) oil
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava (yuca), peeled
1 onion, sliced
1 bay leaf
2 onions, grated
6 tbsp olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh green herbs, chopped
2 green bell peppers, diced
2 tbsp dendê (palm) oil
Where to find ingredients
Find fresh shrimp at local fish markets or supermarkets in the seafood section. Cassava (yuca) can be purchased in the produce aisle of major supermarkets or specialty Caribbean and Latin American grocers. Dendê oil and coconut milk are often available in the international or ethnic food aisles of well-stocked supermarkets.
Preparation method
- Clean the shrimp thoroughly.
- Season the shrimp with salt, garlic, black pepper, and lemon juice.
- Allow the shrimp to marinate for a few minutes.
- Boil the cassava in a pot with water, the bay leaf, and the sliced onion.
- Once the cassava is very tender, stir in one bottle of the coconut milk.
- Let the mixture cool slightly and process in a blender until you reach a smooth, uniform cream.
- Heat the olive oil in a large pan and sauté the grated onions until golden.
- Add the seasoned shrimp and sauté until they change color.
- Stir in the tomato sauce, chopped green herbs, and diced bell peppers.
- Cook for a few minutes.
- Fold in the blended cassava cream, the second bottle of coconut milk, and the dendê oil.
- Bring to a gentle boil and remove from the heat once it is piping hot.
Observations
This traditional recipe pairs succulent shrimp with a velvety cassava purée, creating a comforting, flavorful meal that perfectly reflects the depth of coastal culinary traditions. The combination of coconut milk and dendê oil adds a distinctive, indulgent finish to this iconic dish.
Ratings and comments