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Shrimp Bobó

Name: Shrimp Bobó
Prep time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Latin American
Ingredients: 2 garlic cloves, minced or chopped; 1 small onion, cut into pieces; 1 red pepper, cut into small pieces; 4 small tomatoes, seeded and peeled; 3 tablespoons olive oil; 2 lbs peeled cassava, cut into pieces or grated; 1 can (13.5 oz) sugar-free coconut milk; 13.5 oz water (approximately 1 2/3 cups); Salt and pepper to taste; 3 tablespoons olive oil; 2 garlic cloves, minced or chopped; 1 small onion, cut into thin pieces; 4 small tomatoes, seeded and peeled; 2 lbs fresh and peeled shrimp; 1/2 cup chopped cilantro; 6.75 oz (half a can) sugar-free coconut milk; Hot sauce, salt and pepper to taste; Chopped parsley for garnish, if desired

Prep 35 min
Total 45 min
Ingredients 18
Servings 6

In Brazil, carnival is the most important and popular celebration of the year. It begins three days before Ash Wednesday and is known for its enthusiasm, color, samba, bands, rhythm and sensuality. Many people travel from all over the world to witness this wonderful display of talents and enjoy its cuisine and fabulous scenery. I haven’t had the pleasure of visiting Brazil, but I am lucky enough to have Brazilian friends who tell me about their traditions and have taught me how to make traditional dishes like the Bobó de Camarão (Shrimp in Cassava Cream), one of my favorites!

Ingredients

Cassava purée:

2 garlic cloves, minced or chopped
1 small onion, cut into pieces
1 red pepper, cut into small pieces
4 small tomatoes, seeded and peeled
3 tablespoons olive oil
2 lbs peeled cassava, cut into pieces or grated
1 can (13.5 oz) sugar-free coconut milk
13.5 oz water (approximately 1 2/3 cups)
Salt and pepper to taste

Shrimp stir fry:

3 tablespoons olive oil
2 garlic cloves, minced or chopped
1 small onion, cut into thin pieces
4 small tomatoes, seeded and peeled
2 lbs fresh and peeled shrimp
1/2 cup chopped cilantro
6.75 oz (half a can) sugar-free coconut milk
Hot sauce, salt and pepper to taste
Chopped parsley for garnish, if desired

Directions

1

Cassava purée: In blender, blend the two garlic cloves, onion, pepper and tomatoes for 2 minutes.
2

In skillet, heat olive oil over medium heat; add the blended mixture and the pieces of cassava, and stir constantly.
3

Add the coconut milk and water, and cook over low heat until the cassava is tender. Mash it with a fork until it has the consistency of purée. Season with salt and pepper to taste.
4

Seafood stir fry: Heat olive oil in skillet over medium heat. Add garlic cloves, onion, shrimp and tomatoes. Once the shrimp shows some color, add the chopped cilantro and blend.
5

Stir in the cassava purée, half a can of coconut milk and tabasco sauce to taste. Taste for salt and pepper.
6

Lastly, add the chopped parsley for garnish.

It goes very well with white rice.
If you wish, cook the cassava ahead of time, and put it in the food processor.
Garnish your serving dish or clay pot with whole shrimp in the shell.
Always have more hot sauce handy, for those who like it spicier.

No nutrition information available for this recipe

In Brazil, carnival is the most important and popular celebration of the year. It begins three days before Ash Wednesday and is known for its enthusiasm, color, samba, bands, rhythm and sensuality. Many people travel from all over the world to witness this wonderful display of talents and enjoy its cuisine and fabulous scenery. I haven’t had the pleasure of visiting Brazil, but I am lucky enough to have Brazilian friends who tell me about their traditions and have taught me how to make traditional dishes like the Bobó de Camarão (Shrimp in Cassava Cream), one of my favorites!