Name: Bobó de Camarão
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 pounds of raw shrimp, peeled and deveined; Juice of 1 lime; Salt and pepper to taste; 1 large onion, chopped; 1 red bell pepper, chopped; 3 cloves of garlic, minced; 1 cup of chopped tomatoes; 2 cups of manioc (cassava), peeled, boiled, and mashed; 1 can (14 oz) of coconut milk; 2 tablespoons of dendê oil (palm oil); 1/2 cup of cilantro, chopped; 2 green chilies, sliced (adjust based on spice preference); 1/2 teaspoon of ground cumin (optional)

AuthorJulia ForesekCategoryBrazilian, Main Course, Seafood & ShellfishDifficultyIntermediate

Yields6 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the Bobó de Camarão:

2 pounds of raw shrimp, peeled and deveined

Juice of 1 lime

Salt and pepper to taste

1 large onion, chopped

1 red bell pepper, chopped

3 cloves of garlic, minced

1 cup of chopped tomatoes

2 cups of manioc (cassava), peeled, boiled, and mashed

1 can (14 oz) of coconut milk

2 tablespoons of dendê oil (palm oil)

1/2 cup of cilantro, chopped

2 green chilies, sliced (adjust based on spice preference)

1/2 teaspoon of ground cumin (optional)

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.

Ingredients