Shrimp Bobo
Dive into the vibrant flavors of Brazil with Shrimp Bobo, a creamy and comforting dish that combines tender shrimp, velvety cassava puree, and the rich essence of coconut milk. This bold and hearty recipe is elevated with a sauté of fragrant garlic, sweet onions, and juicy tomatoes, creating a luscious base infused with a hint of lime for brightness. Traditionally enhanced with dendê (red palm oil) for a distinctive flavor, this dish can be tailored to your spice preference with a pinch of cayenne. Simmered to perfection and garnished with fresh cilantro, Shrimp Bobo is a perfect centerpiece for a cozy dinner, especially when paired with steamed rice to soak up its irresistible sauce. It's a delicious journey to the heart of Brazilian cuisine!
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Recipe Information
Ingredients
- 2 lbs cassava (peeled and cut into chunks)
- 1.5 lbs shrimp (peeled and deveined)
- 13.5 oz coconut milk
- 2 cups vegetable or chicken stock
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 medium onion (finely chopped)
- 1 medium bell pepper (red or yellow, diced)
- 4 cloves garlic (minced)
- 3 medium roma tomatoes (diced)
- 2 tbsp dendê (red palm oil, optional)
- 0.25 cup cilantro (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp cayenne pepper (optional for heat)
Instructions
Prepare the cassava by peeling it and cutting it into chunks. Boil the cassava in a large pot with water until very soft, about 20-25 minutes. Drain and allow it to cool slightly.
While the cassava cooks, marinate the shrimp by tossing it with lime juice, salt, and black pepper. Set aside in the refrigerator for at least 10 minutes.
Once the cassava is cool enough to handle, remove the tough, woody core. Transfer the cassava to a blender with the coconut milk and blend until smooth. If needed, add a little vegetable stock to help blend.
In a large skillet or dutch oven, heat olive oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes.
Stir in the garlic and cook for 1 more minute until fragrant. Add the diced tomatoes and cook for another 5-7 minutes until they break down into a sauce.
Add the blended cassava mixture to the skillet, along with the remaining vegetable stock. Stir to combine and let it simmer gently for 8-10 minutes, stirring occasionally.
In a separate pan, heat the dendê (red palm oil, if using) and sauté the shrimp just until they turn pink, about 2-3 minutes. Do not overcook as they will finish cooking in the stew.
Transfer the shrimp and their juices into the cassava mixture. Stir to combine and simmer for another 5 minutes to meld the flavors.
Taste and adjust seasoning with more salt, pepper, or cayenne for heat, if desired.
Serve hot, garnished with chopped cilantro. Pair with steamed rice, if desired.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1329 mg | 443% | |
| Sodium | 5596 mg | 243% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 65.1 g | ||
| Protein | 186.9 g | 374% | |
| Vitamin D | 30.4 mcg | 152% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 6295 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
