Brazilian recipe
Shrimp Bobó (Brazilian Cassava and Shrimp Stew)
Shrimp Bobó is a classic of Brazilian cuisine, prized for its rich flavor and the creamy texture provided by cassava.
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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
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and chives, chopped
2 green bell peppers, chopped
2 tablespoons palm oil
Salt to taste
3 cloves garlic, minced and crushed
Juice of 1 lemon
Black pepper to taste
1 kg cassava, peeled
1 onion, sliced
1 bay leaf
2 onions, grated
6 tablespoons olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and chives, chopped
2 green bell peppers, chopped
2 tablespoons palm oil
Where to find ingredients
Cassava (also known as yuca or manioc) can be found in the produce section of most large supermarkets or specialty Latin American grocery stores. Palm oil, coconut milk, and fresh seafood are available at well-stocked grocery stores or local fish markets.
Preparation method
- Wash the shrimp thoroughly
- Season them with salt, garlic, pepper, and lemon juice
- Let them marinate for a few minutes
- Boil the cassava in a pot with water, the bay leaf, and the sliced onion
- When the cassava is very soft, add one bottle of the coconut milk
- Let the mixture cool slightly and blend it in a blender until you have a smooth cream
- Heat the olive oil in a large pot and sauté the grated onion until golden
- Add the seasoned shrimp and sauté until they change color
- Add the tomato sauce, chopped parsley and chives, and bell peppers
- Cook for a few minutes
- Stir in the blended cassava cream, the second bottle of coconut milk, and the palm oil
- Let it come to a boil and turn off the heat once it is thoroughly heated through
Observations
This dish combines the succulence of shrimp with the creaminess of cooked cassava, resulting in a comforting meal full of personality.
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