Receita Solta

Delicious Shrimp Bobo: A Traditional Brazilian Recipe

RS

Por

Master Receita Solta

Delicious Shrimp Bobo: A Traditional Brazilian Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories480 kcal

Resumo para quem tem pressa

"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."

Delicious Shrimp Bobo: A Traditional Brazilian Recipe

O Que Você Precisa Saber

- 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 Course

  • 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

Main Course

1

Heat the dendê oil in a large pan.

2

Adicione a cebola e o alho, refogando até que fiquem dourados.

3

Add the bell pepper and cook for a few more minutes.

4

Incorporate the shrimp, seasoning with salt and pepper, until they turn pink.

5

Add the coconut milk and let it boil.

6

Add the mashed cassava, mixing until homogeneous.

7

Turn off the heat and finish with chopped cilantro and green onions.

8

Serve hot, accompanied by white rice.

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Chef 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

- Acrescente 1 colher de chá de pimenta-dedo-de-moça sem sementes finamente picada ao refogado para um toque picante. - Adicione 1 tomate maduro picado sem sementes junto ao pimentão para intensificar o molho avermelhado. - Prepare uma versão com cubos de filé de peixe branco firme intercalados aos camarões para aumentar a variedade marinha.

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 You Freeze It?

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

Como evitar que o camarão fique duro e borrachoso?

O camarão deve cozinhar rapidamente por apenas 3 a 4 minutos até atingir a cor rosada; evite deixá-lo fervendo por tempo prolongado no caldo.

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.

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.

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.

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