Bobó de Camarão is a luxurious and creamy seafood dish from Brazil, deeply rooted in the culinary traditions of Bahia. This dish is a fusion of African and Brazilian flavors, featuring shrimp stewed in a rich sauce made from pureed manioc (cassava), coconut milk, and dende oil, which gives it a vibrant orange color. The texture is velvety, and the flavor is enhanced with onions, garlic, green peppers, and tomatoes, seasoned with fresh cilantro and a hint of chili pepper for a spicy kick.
Served traditionally over rice or with farofa to soak up the delicious sauce, Bobó de Camarão is often garnished with additional shrimp and lime wedges on the side. It’s a celebratory dish, usually served at special occasions and gatherings, offering a taste of the tropics with its creamy texture and rich, layered flavors. This dish is a testament to Brazil’s coastal cuisine, showcasing its best seafood and ability to blend diverse culinary influences into a harmonious and irresistible entree.
AuthorJulia ForesekCategoryBrazilian, Main Course, Seafood & ShellfishDifficultyIntermediateMarinate the Shrimp:
Toss the shrimp with lime juice, salt, and pepper. Set aside to marinate for about 15 minutes while you prepare the rest of the ingredients.
Cook the Base:
Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, cooking until the onion is translucent.
Add the chopped tomatoes and cook until the tomatoes are soft and breaking down, about 5-7 minutes.
Prepare the Manioc:
While the base is cooking, if you haven’t already, boil the peeled and chopped manioc until tender, then mash it until smooth. This can be done ahead of time.
Combine Ingredients:
Add the mashed manioc to the pot with the vegetable mixture. Stir in the coconut milk and bring to a simmer.
Cook the Shrimp:
Add the marinated shrimp and sliced green chilies to the pot. Let the stew simmer gently until the shrimp are pink and cooked through, about 5-10 minutes. Be careful not to overcook the shrimp.
Season and Serve:
Stir in the dendê oil and chopped cilantro. Season with cumin if using, and adjust salt and pepper to taste. Cook for an additional 2 minutes to blend the flavors.
Serve the Bobó de Camarão hot, accompanied by white rice.
Ingredients
Directions
Marinate the Shrimp:
Toss the shrimp with lime juice, salt, and pepper. Set aside to marinate for about 15 minutes while you prepare the rest of the ingredients.
Cook the Base:
Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, cooking until the onion is translucent.
Add the chopped tomatoes and cook until the tomatoes are soft and breaking down, about 5-7 minutes.
Prepare the Manioc:
While the base is cooking, if you haven’t already, boil the peeled and chopped manioc until tender, then mash it until smooth. This can be done ahead of time.
Combine Ingredients:
Add the mashed manioc to the pot with the vegetable mixture. Stir in the coconut milk and bring to a simmer.
Cook the Shrimp:
Add the marinated shrimp and sliced green chilies to the pot. Let the stew simmer gently until the shrimp are pink and cooked through, about 5-10 minutes. Be careful not to overcook the shrimp.
Season and Serve:
Stir in the dendê oil and chopped cilantro. Season with cumin if using, and adjust salt and pepper to taste. Cook for an additional 2 minutes to blend the flavors.
Serve the Bobó de Camarão hot, accompanied by white rice.
Notes
Serving Suggestions:
Bobó de Camarão is best served hot, usually over or alongside fluffy white rice, which helps to soak up the flavorful sauce. It’s a perfect dish for festive occasions and is especially popular in coastal regions of Brazil.
Beverage Pairing:
- Cold Beer: A light, refreshing Brazilian lager contrasts nicely with the richness of the stew.
- Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio complements the creamy and spicy flavors of the bobó.
