Bobo de Camarão

Name: Bobo de Camarão
Cook time: 86 min
Total time: 86 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 900g Cassava, aipim/mandioca, peeled and cut into chunks; 400ml Coconut Milk; 300ml Shrimp Stock, as needed to blend to a thick purée; 700g Shrimp, medium, peeled and deveined (shells reserved for stock); 1 juice from 1 lime of Lime Juice, for marinating the shrimp; 1/2 tsp Pepper (Black); 1 1/2 tsp Salt, divided, plus more to taste; 2 tbsp Dendê Oil, palm oil; 1 tbsp Neutral Oil, or Olive Oil; 2 medium Onions, finely chopped; 4 cloves of Garlic, minced; 1 Red Bell Pepper, diced; 2 Tomatoes, ripe, chopped; 1 small Malagueta Pepper, minced, or to taste; 1 Bay Leaf; 200ml Shrimp Stock, to loosen the stew as needed; 1/2 bunch of Cilantro, fresh, about 20 g, chopped; 3 Scallions, sliced; 1/2 Onion, roughly chopped; 1 clove of Garlic, smashed; 1 Bay Leaf; 800ml Water; Some Salt, to taste; Some Shrimp Shells, from the 700 g shrimp

Bobo de Camarão is a creamy Brazilian shrimp stew where tender shrimp meet silky mashed cassava, rich coconut milk and the distinctive color and aroma of dendê oil. Comforting, slightly spicy and brightened with fresh herbs and lime, it’s a soulful dish that’s perfect for sharing.

Bobo de Camarão is a creamy Brazilian shrimp stew where tender shrimp meet silky mashed cassava, rich coconut milk and the distinc... Show more

Traditional Brazilian Recipe

Health Grade

A- · Excellent

Rating

4.4

Time

1 hr20 min

Price

6,29 €

Calories

808 kcal

gluten free

low fat

low sugar

comfort food

Method

Wash the produce

Rinse the cassava, lime, onions, red bell pepper, tomatoes, malagueta pepper, cilantro, and scallions under cold water, then pat everything dry. Dry vegetables will sauté better, and the herbs stay bright when you stir them in at the end.

Clean the shrimp

If the shrimp still have shells on, peel them and make a shallow slit along the back to remove the vein. Pat the shrimp dry and save the shrimp shells for the stock.

Marinate the shrimp

Put the shrimp in a bowl and toss them with the juice of the lime, black pepper, and 1/2 teaspoon salt. Let them sit for 15 minutes while you make the stock and prep the vegetables.

Simmer the stock

Add the reserved shrimp shells to a small saucepan with half of one onion, one smashed clove of garlic, the bay leaf, and water. Bring it just to a boil, then lower the heat and simmer gently for 20 minutes.

Prep the vegetables

Peel the cassava thickly if needed, trim away any tough woody core, and cut it into even chunks. Finely chop the 2 onions for the stew, mince the 4 garlic cloves, dice the bell pepper, chop the tomatoes, mince the malagueta, roughly chop the cilantro, and thinly slice the scallions.

Strain the stock

Strain the saucepan into a bowl, pressing lightly on the solids to extract flavor. You want about 500 ml of shrimp stock total: set aside 300 ml for the cassava purée and keep up to 200 ml nearby for loosening the stew.

Boil the cassava

Put the cassava chunks in a pot, cover them with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then simmer for 20–25 minutes, until a knife slides in easily and the pieces start to break apart at the edges.

Drain and tidy

Drain the cassava well. While it is still hot enough to handle carefully, pull out any fibrous strings or tough center bits you find so the purée stays smooth instead of stringy.

Blend the purée

Transfer the hot cassava to a blender with the coconut milk, the 300 ml reserved shrimp stock, and another pinch of salt. Blend until completely smooth and thick, adding a splash more stock only if needed to help the blades move.

Heat the oils

Set a large heavy pot over medium heat and add the dendê oil and neutral oil. Warm them for 1–2 minutes, just until shimmering and fragrant.

Cook the base

Add the chopped onions and about 1 teaspoon of the remaining salt, and cook for 5 minutes, stirring now and then, until softened and lightly golden. Stir in the minced garlic, bell pepper, tomatoes, malagueta, and bay leaf, then cook for 8–10 minutes more, stirring often, until the tomatoes collapse and the mixture turns soft, glossy, and jammy.

Simmer the bobó

Lower the heat a little and scrape the cassava purée into the pot. Stir until the purée and vegetables are fully combined, then loosen the mixture with some or all of the remaining shrimp stock until it is thick but slowly flowing. Let it bubble very gently for 5–8 minutes, stirring often so the bottom does not catch.

Cook the shrimp

Fold in the marinated shrimp and cook gently for 3–5 minutes, just until they turn pink, curl slightly, and are opaque through the center. Taste and add a little more salt if needed.

Finish and serve

Take the pot off the heat, remove the bay leaf, and stir in most of the chopped cilantro and sliced scallions. Spoon the bobó de camarão into warm bowls and scatter the remaining herbs over the top.