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Bobó de Camarão
Bobó de Camarão is a vibrant and hearty Brazilian dish that brings together succulent shrimp and creamy yuca (cassava) in a luscious coconut milk sauce. The dish is a true celebration of Brazil’s rich culinary heritage, influenced by African, Portuguese, and Indigenous cultures. With a delightful blend of spices and fresh herbs, Bobó de Camarão is not just a meal; it's an experience that transports you to the beaches of Bahia with every bite. Best served alongside fluffy white rice, it’s perfect for gatherings or a cozy dinner at home.
Ingredients
- Yuca (cassava)
- 1 pound, peeled and cut into chunks
- Shrimp
- 1 pound, peeled and deveined
- Coconut milk
- 1 can (13.5 oz)
- Dendê oil (palm oil)
- 2 tablespoons
- Onion
- 1, finely chopped
- Garlic
- 3 cloves, minced
- Red bell pepper
- 1, diced
- Tomato
- 1, diced
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Malagueta pepper
- 1, chopped (optional for heat)
Instructions
- In a large pot, bring salted water to a boil. Add the yuca and cook until tender, about 20-25 minutes. Drain and set aside.
- In a large pan, heat the dendê oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Add the shrimp to the pan and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside.
- In the same pan, add the diced tomato and cook until it starts to break down and release its juices, about 3-4 minutes.
- Mash the cooked yuca with a fork or potato masher, then add it to the pan with the tomatoes. Stir well to combine.
- Pour in the coconut milk and mix until fully incorporated. Let it simmer for about 5 minutes to thicken slightly.
- Return the cooked shrimp to the pan and stir to combine. Cook for an additional 5 minutes to heat through.
- Season the dish with salt, black pepper, lime juice, and chopped cilantro. If you like it spicy, add the chopped malagueta pepper.
- Serve hot, ideally with a side of fluffy white rice.
Tips
- For a richer flavor, you can substitute half of the coconut milk with shrimp stock.
- Feel free to add other vegetables like carrots or peas for extra nutrition and color.
- For a vegetarian version, substitute shrimp with mushrooms or tofu.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 35 minutes Calories: 450 Fat: 25g Carbs: 30g Protein: 25g Sodium: 500mg Sugar: 5g
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