- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 480 kcal
Quick summary
“The traditional bobó de camarão unites the velvety puree of cooked cassava to the characteristic flavor of dendê oil and coconut milk. The shrimp sautéed to the right point ensure a striking and tradition-rich Bahian meal.”
What you need to know
- Well-cooked and mashed cassava creates the full-bodied and creamy base typical of bobó without needing flours.
- Quickly cooking the shrimp until pink prevents the seafood from becoming rubbery in the pan.
- Palm oil browning onion, garlic, and bell pepper establishes the traditional aromatic profile of the dish.
Ingredients
Main
- 500g of cleaned shrimp
- 2 tablespoons of dendê oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 400ml of coconut milk
- 300g of cooked and mashed cassava
- Coentro e cebolinha a gosto
- Salt and black pepper to taste
Instructions
Principal
- Heat the dendê oil in a large pan.
- Adicione a cebola e o alho, refogando até que fiquem dourados.
- Add the bell pepper and cook for a few more minutes.
- Incorporate the shrimp, seasoning with salt and pepper, until they turn pink.
- Add the coconut milk and let it boil.
- Add the mashed cassava, mixing until homogeneous.
- Turn off the heat and finish with chopped cilantro and green onions.
- Serve hot, accompanied by white rice.
Chef's tips
- Cook the shrimp for a maximum of 3 to 4 minutes until they change color before pouring in the coconut milk, preserving the tender texture.
- Blend the cooked cassava with a little of its own cooking water in a blender to obtain a cream without apparent fibers.
- Add the fresh chopped herbs only after turning off the heat to preserve the vibrant green color and the aroma of the seasonings.
Variations
- Add 1 teaspoon of finely chopped seeded chili pepper to the sauté for a spicy touch.
- Add 1 ripe chopped tomato without seeds along with the bell pepper to intensify the reddish sauce.
- Prepare a version with cubes of firm white fish fillet interspersed with the shrimp to increase the marine variety.
Substitutions
- Cassava can be replaced with cooked yuca or taro for a similar consistency and subtle flavor.
- Fresh cilantro can be replaced with chopped parsley if you prefer a milder herbal profile.
- Fresh cleaned shrimp can be replaced by thawed and well-drained frozen shrimp.
How to store
Store the shrimp bobo in an airtight glass container in the refrigerator for up to 2 days. Reheat over low heat stirring with a spatula, adding 2 tablespoons of water if the cassava has thickened too much.
Can it be frozen?
Freezing assembled shrimp bobó is not recommended, as cassava releases water and shrimp turn fibrous upon thawing. Consume fresh or store only the mashed cassava in the freezer for up to 1 month.
What to serve with
Serve with fluffy white rice, crispy palm oil farofa, and homemade malagueta pepper sauce. Fresh lemon slices at the table complement the rich notes of coconut milk and dendê oil very well.
Frequently asked questions
How to prevent the shrimp from becoming tough and rubbery?
The shrimp should cook quickly for only 3 to 4 minutes until it reaches the pink color; avoid letting it boil for a prolonged time in the broth.
Is it possible to make bobó without palm oil?
Dendê palm oil is the fundamental ingredient that imparts golden color and typical Bahian flavor; in its absence, olive oil flavored with annatto serves as a visual substitute.
Can I beat the cassava in the blender or should it be with a fork?
Beating the cooked and hot cassava in the blender or processor with a little water ensures the ideal velvety texture without lumps.
How do I remove the tough fibers from the center of the cassava?
Split the cooked cassava roots in half while still warm and pull out the central fibrous cord with your hands before mashing.
