Brazilian recipe
Creamy Shrimp and Cassava Stew (Bobó de camarão)
Bobó de camarão is a classic Brazilian delicacy, prized for its indulgent richness and the silky, hearty texture derived from mashed cassava.
0.0 / 5 by 0 Reviews
Ingredients
1 kg fresh shrimp
Salt to taste
3 cloves garlic, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and chives (cheiro-verde), chopped
2 green bell peppers, chopped
2 tablespoons dende oil (azeite de dendê)
Salt to taste
3 cloves garlic, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced into rounds
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and chives (cheiro-verde), chopped
2 green bell peppers, chopped
2 tablespoons dende oil (azeite de dendê)
Where to find ingredients
You can find fresh shrimp and bell peppers at local wet markets (palengke). Cassava (kamoteng kahoy) is readily available in local markets or specialty produce sections. For specific items like dende oil and coconut milk, check the international aisle in large supermarkets or local specialty grocers.
Preparation method
- Thoroughly wash the shrimp.
- Season the shrimp with salt, garlic, black pepper, and lemon juice.
- Let the shrimp marinate for a few minutes.
- Boil the cassava in a pot of water with the bay leaf and the sliced onion.
- Once the cassava is very tender, add one bottle of the coconut milk to the pot.
- Allow the mixture to cool slightly, then process in a blender until you have a smooth, silky cream.
- Heat the olive oil in a large pan and sauté the grated onions until translucent.
- Add the seasoned shrimp and sauté until they change color.
- Stir in the tomato sauce, fresh parsley and chives, and the bell peppers.
- Cook for a few minutes.
- Incorporate the blended cassava cream, the second bottle of coconut milk, and the dende oil.
- Bring the stew to a gentle boil, then remove from heat once it is thoroughly heated through.
Observations
This dish harmoniously marries succulent shrimp with the luxurious creaminess of cooked cassava, creating a comforting, soul-warming meal brimming with distinctive flavor.
Ratings and comments