Pairs well with Bobó de Camarão
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Bobó de Camarão
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A creamy and flavorful Brazilian shrimp stew made with cassava, shrimp, and a variety of spices, cooked in palm oil and coconut milk.
01:10:00 total
Serves 6
medium
Seafood Main
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Ingredients
- shrimp shells and heads - from 1.5kg of medium pink shrimp
- palm oil - to taste (1 tablespoon for the broth, more for the Bobó to taste)
- ripe Italian tomatoes - 2
- leek - 1
- garlic head - 1
- onions - 2
- small piece of ginger - 1
- bay leaves - 2
- small branch of thyme - 1
- coriander stalk with root - 1
- coriander seeds - to taste
- white pepper - to taste
- black pepper - to taste
- allspice - to taste
- cumin seeds - to taste
- cloves - to taste
- water - 2L
- cooked cassava - 1kg
- medium pink shrimp - 1.5kg (cleaned and shelled, seasoned with salt and lime)
- red bell pepper - 1
- yellow bell pepper - 1
- coriander stalk - 1
- deseeded chili peppers - 5 (2 dedo-de-moça, 3 de cheiro)
- garlic cloves - 5
- ginger - 2 tablespoons (grated or cubed)
- dry white wine - 1/2 cup
- salt - to taste
- Syrian seasoning - to taste (for the broth)
- coconut milk - 200ml
- lime - 1 (Tahiti)
- fresh coconut - 200g (in pieces)
- chives - to taste
- coriander leaves - to taste
Instructions
- Prepare Shrimp Broth: In a pan, add a tablespoon of palm oil and toast the shrimp shells and heads. Sauté vegetables (tomatoes, onions, garlic, leek), add coriander stalks, spices, and cover with 2L of water. Cook on low heat for an hour and set aside.
- Cook Bobó: In a hot clay pot, heat palm oil. Sauté onion, bell peppers, coriander stalk, chili peppers, garlic, and ginger. Add cooked cassava and sauté more.
- Blend and Mix: Put the sautéed mixture in a blender, add shrimp broth and blend until smooth. Return to the pan, add coconut milk, and cook on low heat.
- Final Touches: Add fresh coconut pieces and the seasoned shrimp. Cover and cook for about 5 minutes or until the shrimp is ready. Finish with chopped chives and lots of coriander.
