Shrimp Bobo

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Bobó de Camarão is a typical Brazilian dish, especially popular in the Northeast region. It is a creamy and flavorful dish that combines shrimp with a cassava sauce and spices. Here is a detailed recipe for preparing a delicious Bobó de Camarão:

Ingredients

The Bobó:

• 1 lb medium shrimp, cleaned and peeled
• 1 kg de cassava, peeled and cut into chunks
• 2 tablespoons (soup) of olive oil (or coconut oil)
• 1 large onion, chopped
• 3 cloves of garlic, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, chopped
• 2 large tomatoes, diced
• 1/2 cup (tea) of tomato paste
• 1 spoon (tea) of ground cumin
• 1 spoon (tea) of the paprika and the sweet
• 1 spoon (tea) coriander powder (optional)
• 1 spoon (tea) of curry powder, (optional)
• 1/2 cup (tea) of coconut milk
• 1/2 cup (tea) of water or juice to shrimp
• Salt and pepper to taste.
• 1/4 cup (tea) of the parsley or coriander, chopped, to decorate

For the Sauce for the Shrimp:

• Juice of 1 lemon
• 1 clove of garlic, finely chopped
• Salt and pepper to taste.

Instructions

1. To Prepare the shrimp:
   • Season the shrimp with the lime juice, minced garlic, salt, and black pepper. Let it marinate for 15 to 30 minutes.
2. Get ready for the cassava:
   • Bake the root vegetables in salted water until it is tender, about 20 to 30 minutes. Drain and peel the yarn fibres from the environment.
3. To make the mashed yucca:
   • Mash the cassava, while it is still hot to form a puree. You can use a fork or in a food processor. Set aside.
4. To Prepare the sauce:
   • In a large saute pan, heat the olive oil over medium-high heat.
   • Add the onion and garlic. Sauté over medium heat until the onion is soft and golden brown.
   • Add the bell peppers and stir-fry for a few minutes.
   • To incorporate the tomatoes and cook until they begin to melt.
   • Add the tomato paste and cook for another 2 to 3 minutes.
   • Stir in the cumin, paprika, coriander powder and curry (if using). Cook for an additional 1 to 2 minutes to release the aromas of the spices.
5. Add the mashed yucca:
   • Make the mashed cassava in the sauce. Stir well to blend all the flavors. If the sauce is too thick, add water or juice to shrimp, to adjust the consistency.
6. To finish the dish:
   • Add the coconut milk and stir to combine.
   • Cook on low heat for 5 to 10 minutes, until the sauce is well incorporated and all the flavors are in balance.
7. Cook the shrimp:
   • In a medium saucepan on a separate sheet with a little olive oil or cooking oil. Cook the shrimp over medium-high heat for 2 to 3 minutes per side, until they are pink and cooked.
8. To incorporate the shrimp to the sauce:
   • Add the prawns are cooked in a sauce of bobó, and stir to combine. Cook for another 2 to 3 minutes, so that the shrimp can absorb the flavor of the sauce.
9. Garnish with parsley or cilantro chopped up, and adjust the salt and pepper, to taste.

Suggestions for Follow-up

• Serve it for the shrimp bobo with rice
• You can follow up with farofa (manioc flour), or a green salad.

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