RCI-SF.002.0007.001
Bobó de Camarao
Brazilian Cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (1.2kg) medium size shrimp3 lbs
- (1.2kg) yuca root (cassava3 lbmanioc)
- onion2 cupschopped
- garlic3 cloveschopped
- olive oil½ cup
- tomatoes6 mediumpeeled and seeded (or a large can of whole tomatoes)
- cilantro¼ cupchopped
- coconut milk2 cups
- palm oil (also known as dendê)¼ cup
- add salt and pepper to taste1 unit
Method
1
Peel and cut the manioc and put in a pan with cold water and salt.
2
Cook until tender, drain and reserve both the cooked manioc and the liquid.
3
Discard any manioc fiber.
4
Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
5
Peel and de-vein the shrimp.
6
Sauté the onion and garlic in the olive oil until wilted.
7
Add 1/2 of the chopped cilantro and the tomatoes, stirring well.
8
Add the 2½ lb (1kg) (. shrimp and cook it (about 15 minutes).
9
Add the puréed manioc.
10
Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
11
Add the coconut milk, the remaining cilantro and the palm oil.
12
Check for salt and pepper.
13
Serve over Brazilian white rice.