How to Make Authentic Brazilian Bobó de Camarão with Shrimp and Cassava

Simple Summary

Bobó de Camarão is a luscious Brazilian seafood stew that combines succulent shrimp with creamy mashed cassava, coconut milk, and aromatic spices for a truly unforgettable tropical dish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 lb (450g) cassava (yuca), peeled and cut into chunks
• 1 cup (240ml) coconut milk
• 2 tablespoons dendê oil (palm oil)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 tomatoes, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1/2 cup (120ml) fish stock or clam juice
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• Lime wedges for serving

Instructions

1. In a large pot, boil the cassava chunks in salted water until tender, about 20-25 minutes. Drain and mash until smooth. Set aside.

2. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.

3. Add diced tomatoes and bell pepper to the skillet. Cook for another 5 minutes until softened.

4. Stir in paprika and cumin, cooking for 1 minute to release the flavors.

5. Add the shrimp to the skillet and cook until they just turn pink, about 2-3 minutes per side. Remove shrimp and set aside.

6. In the same skillet, add the mashed cassava, coconut milk, dendê oil, and fish stock. Stir well to combine.

7. Simmer the mixture on low heat for 10 minutes, stirring occasionally, until it reaches a creamy consistency.

8. Return the shrimp to the skillet and gently fold them into the cassava mixture. Cook for an additional 2-3 minutes to heat through.

9. Season with salt and pepper to taste. Stir in chopped cilantro and parsley.

10. Serve hot, garnished with additional herbs and lime wedges on the side.

Chef's Notes

• If dendê oil is unavailable, you can substitute with a mixture of vegetable oil and a pinch of turmeric for color.
• For a smoother texture, you can puree the cassava in a food processor instead of mashing by hand.
• To make this dish spicier, add a diced jalapeño or a dash of hot sauce to taste.
• Leftover Bobó de Camarão can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or coconut milk if needed to restore creaminess.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 380
• Protein: 20g
• Healthy Fats: 18g (from coconut milk and olive oil)
• Carbohydrates: 35g
• Rich in vitamins A and C from bell peppers and tomatoes
• Good source of selenium and iodine from shrimp

Serving Suggestions

Serve this luxurious Bobó de Camarão over steamed white rice for a traditional Brazilian meal. Pair with a crisp green salad dressed with lime vinaigrette to balance the richness of the dish. For beverages, a chilled Caipirinha or a tropical fruit juice like passion fruit complements the flavors beautifully. Garnish the plate with fresh cilantro sprigs and serve with extra lime wedges for squeezing over the top. This dish is perfect for a festive dinner party or a special weekend meal when you want to impress your guests with exotic flavors.