Brazilian recipe
Shrimp Bobó (Bobó de camarão)
Bobó de camarão is a classic Brazilian dish, celebrated for its rich flavor profile and the velvety, creamy texture provided by cassava.
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Ingredients
1 kg fresh shrimp
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lime
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rings
1 bay leaf
2 onions, grated
6 tablespoons extra virgin olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and scallions, chopped
2 green bell peppers, chopped
2 tablespoons azeite de dendê
Salt to taste
3 garlic cloves, minced and crushed
Juice of 1 lime
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rings
1 bay leaf
2 onions, grated
6 tablespoons extra virgin olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and scallions, chopped
2 green bell peppers, chopped
2 tablespoons azeite de dendê
Where to find ingredients
You can find fresh shrimp and local produce at neighborhood markets. Cassava is widely available in the vegetable section of local grocery stores. Azeite de dendê is a specific palm oil essential for this dish, usually located in the international or specialty products aisle.
Preparation method
- Clean the shrimp thoroughly under cold running water.
- Season the shrimp with salt, garlic, black pepper, and lime juice.
- Allow the shrimp to marinate for a few minutes to absorb the flavors.
- Boil the cassava in a pot with water, the bay leaf, and the sliced onion rings.
- Once the cassava is very tender, add one bottle of the coconut milk to the pot.
- Let the mixture cool slightly, then blend everything in a food processor or blender until a smooth cream is achieved.
- Heat the olive oil in a large pan and sauté the grated onion until golden.
- Add the seasoned shrimp and sauté until they turn pink.
- Stir in the tomato sauce, the chopped parsley and scallions, and the green bell peppers.
- Cook for a few minutes until the vegetables soften.
- Incorporate the blended cassava cream, the remaining bottle of coconut milk, and the azeite de dendê.
- Bring the mixture to a gentle simmer and remove from the heat once it is thoroughly heated through.
Observations
This dish harmoniously combines the succulence of fresh shrimp with the luxurious creaminess of cooked cassava, resulting in a comforting meal packed with authentic character.
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