Receita Solta

Delicious Bobó de Camarão: An Irresistible Recipe

RS

Por

Master Receita Solta

Delicious Bobó de Camarão: An Irresistible Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories565 kcal

Resumo para quem tem pressa

"Clássico da culinária baiana de raízes africanas estruturado em creme aveludado de aipim cozido batido com leite de coco e azeite de dendê, combinado a camarões frescos salteados no alho e cebola com pimentão vermelho. Finalizado com coentro e cebolinha fresca, resulta em consistência sedosa."

Delicious Bobó de Camarão: An Irresistible Recipe

O Que Você Precisa Saber

- Removing the central fiber of the cassava before mashing ensures a smooth and velvety cream without lumps. - Sautéing the shrimp briefly in dendê oil preserves the internal softness without hardening the crustacean. - Cooking with coconut milk over low heat unites the ingredients in a silky homogeneous texture.

Ingredients

Main Course

  • 1 kg of cleaned shrimp
  • 500 g cooked and mashed cassava
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 200 ml of coconut milk
  • 2 tablespoons of dendê oil
  • 1 red bell pepper, chopped
  • Salt and pepper to taste
  • Coentro e cebolinha a gosto

Instructions

Main Course

1

In a pot, heat the palm oil and sauté the onion and garlic until golden.

2

Add the bell pepper and shrimp, season with salt and pepper, and cook until the shrimp turn pink.

3

Incorporate the mashed cassava and mix well so that everything is homogeneous.

4

Pour the coconut milk and stir gently, cooking for another 10 minutes.

5

Finish with chopped cilantro and chives, adjusting the salt if necessary.

6

Serve on a platter, decorated with a little more cilantro.

Equipe sua Cozinha

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Chef Tips

- Blend the warm cooked cassava with the cooking water to create a velvety base without hard fibers. - Remove the shrimp from the pan as soon as they turn pink and return them only in the final minute of the sauce. - Dose the palm oil to ensure vivid color without overloading the delicate flavor of the cassava.

Variations

- Bobó de Frango: substitua os camarões por cubos de peito de frango refogados no alho com azeite de dendê e leite de coco. - Bobó Vegetariano de Cogumelos: utilize cogumelos shiitake e cogumelos-de-paris salteados com pimentões no lugar do camarão. - Bobó Servido na Moranga: asse uma abóbora moranga inteira sem sementes e despeje o bobó de camarão quente dentro da cavidade.

Substitutions

- Fresh shrimp can be replaced by tender cubes of firm white fish sautéed or desalted dried shrimp. - Cassava (manioc/yuca) can be combined with arracacha (Peruvian parsnip) for a puree with sweet notes. - The red bell pepper can be replaced by yellow bell pepper in small cubes for a milder aromatic profile.

How to Store

Store in a glass container with an airtight lid in the refrigerator for up to two days due to the presence of shrimp and coconut milk. Reheat over low heat, stirring frequently with two tablespoons of water; avoid boiling excessively.

Can You Freeze It?

It is not advisable to freeze the bobó with the shrimp, as the crustacean becomes tough and the cassava cream with coconut milk releases water upon thawing. Freeze only the mashed cassava base without seafood if necessary.

What to Serve With

Pair with fluffy white rice, dendê farofa in butter with fine cassava flour, and artisanal Bahian chili sauce.

Frequently Asked Questions

How to make the cassava puree velvety and fiber-free?

Open the cooked cassava in half, remove the central fibrous cord, and beat in the blender with warm coconut milk.

Should the shrimp cook along with the cream the whole time?

No; brown the shrimp for two minutes in dendê oil, set aside and return to the pan in the last minutes to avoid a rubbery texture.

Can I prepare the shrimp bobó with yellow cassava?

Yes, yellow (butter) cassava is excellent and provides a bright golden color that integrates very well with the palm oil.

What to do if the shrimp bobó gets too thick in the pot?

Gradually add homemade shrimp broth or warm coconut milk, stirring with a spatula until the desired consistency is reached.

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