
Shrimp Bobó
1h
An iconic Brazilian stew recipe that features shrimp, palm oil, coconut milk and cassava root (also known as yuca).
Shrimp Bobó is a hearty and satisfying dish with complex flavors and textures. it pairs perfectly with farofa or plain rice, and it is a great option for a special occasion or dinner party.
Trim, peel and chop 1 medium cassava root into large pieces
Cook the cassava root in boiling water over medium heat until tender
Blend the cassava root with some of the cooking liquid until it is a smooth, thick purée
Peel and dice 1 onion into small pieces
Remove the core from 1 tomato and dice it into small pieces
Remove the seeds and ribs from 1 yellow bell pepper. Dice it into small pieces
Chop ½ bunch of coriander
Season 350 g of peeled medium shrimp with the zest from 1 lime, 2 minced garlic cloves and salt to taste. Mix to combine
Add the juice from 1 lime and mix to combine
Add 2 tbsp of red palm oil to a medium pot over medium heat
Add the onion and stir until tender
Add diced yellow bell pepper and stir until tender
Add the tomato and stir until the bottom of the pot is almost dry
Add the cassava purée and 1 cup of coconut milk. Stir to combine
Season with salt to taste. Bring to a boil, then turn off the heat
Add 2 tbsp of vegetable oil to a hot skillet over high heat. Cook the shrimp until they are slightly pink and orange
Add the shrimp to the bobó sauce over low heat. Stir to combine
Reserve 1 tbsp of the chopped coriander. Add the rest to the pot and stir to combine. The shrimp bobó is ready
Scoop into a bowl. Garnish with little beak pepper, chopped coriander, and nasturtium leaves to taste
Enjoy!
Yield 4 people
Medium Peeled Shrimp
350 gMedium Cassava Root
1Red Palm Oil
2 tbspBeak Pepper
to tasteNasturtium
to tasteCoconut Milk
1 cupYellow Bell Pepper
1Lime
1Tomato
1Onion
1Minced Garlic
2 clovesCoriander
½ bunchVegetable Oil
2 tbspSalt
to taste
Equipment
Hand Blender