Bobó de CamarãoShrimp Bobó
Cassava Puree with Shrimp & Coconut Milk.
Ingredients
- 1 kg (2.2 lbs) Large Shrimp, peeled and deveined
- 1 kg (2.2 lbs) Yucca/Cassava roots (Mandioca), peeled and boiled
- 400ml Coconut milk
- 3 tbsp Red Palm Oil (Azeite de Dendê)
- 2 tbsp Olive oil
- 1 Onion & 4 cloves Garlic & 1 Red bell pepper, diced
- 3 ripe Tomatoes, seeded and chopped
- Juice of 1 Lime
- 1/2 cup Chopped Cilantro
- Salt and black pepper
Method
- Make Cassava BasePuree boiled cassava in a blender with coconut milk and 1 cup of boiling cassava water until velvety.
- Sauté ShrimpMarinate shrimp in lime juice, salt, and garlic. Heat olive oil in a skillet and sear shrimp for 2 minutes per side. Remove shrimp.
- Sauté VegetablesIn same pan, add onions, garlic, bell pepper, and tomatoes; cook 6 mins.
- CombineAdd cassava puree and dendê oil to skillet. Simmer 10 mins. Fold in cooked shrimp and cilantro for 3 mins. Serve hot over white rice.
Questions
How long does Bobó de Camarão take?
About 25 minutes of prep and 35 minutes of cooking — 1 hour total, yielding 6 servings.
What is the difference between bobó and moqueca?
Bobó is thickened with puréed cassava — a shrimp cream stew — while moqueca is a brothy pot of fish or shrimp. Both lean on dendê and coconut milk; only one eats like porridge.
Can I use pre-cooked shrimp?
Fresh raw shrimp, added at the end, stay tender and sweet. Pre-cooked shrimp turn to rubber in the cassava cream; add them off the heat at most.