Brazilian recipe
Shrimp and Cassava Stew (Bobó de camarão)
Shrimp and cassava stew is a classic dish from Brazilian cuisine, prized for its rich flavor and creamy texture based on yuca.
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, 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 parsley and scallions, chopped
2 green bell peppers, chopped
2 tbsp palm oil (azeite de dendê)
Salt to taste
3 garlic cloves, 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 tbsp olive oil
2 bottles coconut milk
2 cans tomato sauce
1 bunch fresh parsley and scallions, chopped
2 green bell peppers, chopped
2 tbsp palm oil (azeite de dendê)
Where to find ingredients
You can find fresh shrimp, produce, and canned staples at local supermarkets. Cassava (yuca) is typically found in the produce section of international grocery stores. Substitute palm oil (azeite de dendê) with annatto-infused oil if unavailable, though palm oil is essential for the authentic profile.
Preparation method
- Wash the shrimp thoroughly.
- Season them with salt, garlic, pepper, and lemon juice.
- Let it marinate for a few minutes.
- Cook the cassava in a pot with water, the bay leaf, and the sliced onion.
- When the cassava is very soft, add one of the bottles of coconut milk.
- Let the mixture cool slightly and blend everything in a blender until you have a smooth cream.
- Heat the olive oil in a pan and sauté the grated onion until golden.
- Add the seasoned shrimp and sauté until they change color.
- Add the tomato sauce, chopped parsley and scallions, and the green bell peppers.
- Cook for a few minutes.
- Incorporate the blended cassava cream, the second bottle of coconut milk, and the palm oil.
- Let it reach a boil and turn off the heat once it is well heated through.
Observations
This dish combines succulent shrimp with the creaminess of cooked cassava, resulting in a comforting meal full of personality. The traditional preparation highlights the unique flavor of the cassava base, enriched with coconut milk and palm oil.
Ratings and comments