Bobó de Camarão - Brazilian Shrimp and Cassava Stew
Transport your taste buds to Brazil with Bobó de Camarão, a creamy, coconut-infused shrimp stew thickened with cassava and flavored with a vibrant mix of dendê oil, fresh cilantro, and lime.
Equipment
- 1 Large pot or Dutch oven
- 1 Medium saucepan
- 1 Blender or Food Processor
- 1 Wooden spoon
- 1 Knife and cutting board
- 1 Citrus press for the lime Optional
Ingredients
- 1½ lbs Fresh shrimp Peeled and deveined
- 2 lbs Cassava (yuca) Peeled and cut into chunks
- 1 Whole Large onion Chopped
- 1 Whole Red bell pepper Chopped
- 3 Cloves Garlic Minced
- 2 Whole Medium tomatoes Chopped
- 1 Can Coconut milk
- 2 Tbsp Dendê oil or olive oil for a milder flavor
- Juice of 1 lime
- 2 Tbsp Fresh cilantro Chopped
- Salt and black pepper To taste
- Hot sauce or chopped chili peppers Optional for a kick
Instructions
- Cook the Cassava:Place the cassava chunks in a large pot with enough water to cover them. Bring to a boil and cook until cassava is soft, about 20-25 minutes. Drain and let cool slightly. Remove the tough inner fibers from the cassava, then transfer to a blender or food processor. Add the coconut milk and blend until smooth. Set aside.
- Prepare the Shrimp:In a bowl, marinate the shrimp with lime juice, salt, and pepper. Set aside while preparing the stew base.
- Cook the Vegetables:Heat dendê oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper, sautéing for about 5 minutes until softened. Add the garlic and tomatoes, and continue to cook until the tomatoes break down, about 5 more minutes.
- Combine and Simmer:Stir the cassava and coconut milk mixture into the pot with the vegetables. Mix well, and let the stew simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Add the Shrimp:Add the marinated shrimp to the pot and cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked. Avoid overcooking to keep the shrimp tender.
- Finish and Serve:Stir in the chopped cilantro and adjust seasoning with additional salt and pepper as needed. Serve hot over rice, garnished with fresh cilantro. Add hot sauce for extra heat if desired.
Video
Notes
- Dendê Oil Substitute: If dendê oil is unavailable, olive oil works as a substitute, but the flavor won’t be as authentic. Mixing a touch of annatto oil with olive oil can help achieve a closer color and taste.
- Adjusting the Texture: For a thicker stew, let it simmer a bit longer; if it’s too thick, add extra coconut milk or water.
- Add Some Heat: For a spicy version, include chopped chili peppers or a splash of hot sauce to the vegetable mix.