Brazilian recipe
Creamy Shrimp Bobó: A Classic Brazilian Comfort Food
Experience the rich, velvety textures of authentic Brazilian shrimp bobó, a soul-warming dish thickened with fresh cassava.
0.0 / 5 by 0 Reviews
Ingredients
1 kg fresh shrimp, cleaned and deveined
Sea salt to taste
3 cloves garlic, minced and crushed
Juice of 1 fresh lime
Black pepper to taste
1 kg cassava (yuca), peeled and cut into chunks
1 onion, sliced into rounds
1 bay leaf
2 onions, finely grated
6 tablespoons extra virgin olive oil
2 cans (400 ml each) coconut milk
2 cans (approx. 400 ml each) tomato sauce or tomato purée
1 bunch fresh cilantro, chopped
2 green bell peppers, diced
2 tablespoons red palm oil (dendê oil)
Sea salt to taste
3 cloves garlic, minced and crushed
Juice of 1 fresh lime
Black pepper to taste
1 kg cassava (yuca), peeled and cut into chunks
1 onion, sliced into rounds
1 bay leaf
2 onions, finely grated
6 tablespoons extra virgin olive oil
2 cans (400 ml each) coconut milk
2 cans (approx. 400 ml each) tomato sauce or tomato purée
1 bunch fresh cilantro, chopped
2 green bell peppers, diced
2 tablespoons red palm oil (dendê oil)
Where to find ingredients
You can find most of these ingredients at standard Canadian grocers like Loblaws, Sobeys, or FreshCo. For authentic Brazilian staples, head to local Latin American or specialty international grocers in cities like Toronto, Montreal, or Vancouver. Look for 'cassava' or 'yuca' in the produce section, often sold in wax-coated chunks. Red palm oil (dendê oil) is essential for the authentic taste and is typically found in the international or Caribbean aisle of larger supermarkets or dedicated Latin specialty stores.
Preparation method
- Thoroughly rinse the shrimp under cold running water
- Season the shrimp with salt, garlic, black pepper, and lime juice
- Set aside to marinate for about 15 minutes to allow the flavors to meld
- In a large pot, boil the cassava with water, the bay leaf, and the sliced onion until tender
- Once the cassava is soft, stir in one can of the coconut milk
- Let the mixture cool slightly, then blend until perfectly smooth and creamy
- Heat the olive oil in a heavy-bottomed pot and sauté the grated onion until golden and fragrant
- Add the seasoned shrimp and sauté until they just turn pink
- Stir in the tomato sauce, chopped cilantro, and diced green bell peppers
- Simmer everything together for a few minutes to blend the flavors
- Pour in the blended cassava cream, the second can of coconut milk, and the red palm oil
- Bring the mixture to a gentle boil and remove from heat once it is thoroughly heated through
Observations
This beloved dish perfectly pairs succulent shrimp with a silky-smooth cassava base, creating a comforting, flavor-packed meal that is sure to become a household favorite.
Ratings and comments