October 19, 2022

Bobò de Camarao Recipe (Brazilian Shrimp Stew)

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Here is a delicious classic creamy seafood stew recipe for Brazilian Bobò de Camarao (Brazilian Shrimp Stew). This dish is one of Brazil’s most popular traditional cuisines made mainly with shrimp, coconut milk, and cassava, and typically served with rice.

This bobo de camarao recipe that I am sharing is super easy and quick to prepare, It will quickly win everyone’s heart and taste buds especially if you are a seafood lover.

Although this classic Brazilian shrimp stew is a staple in Brazil, Bobò de Camarao originates from Africa and is also an extremely popular dish amongst the African people.

Ready to make this traditional Bobò de Camarao Recipe? Let’s do it!!

Ingredients For Bobò de Camarao (Shrimp)

2 lbs shrimp, medium-sized, peeled and deveined
2 garlic cloves, minced
4 tablespoon olive oil
1 small lemon, freshly squeezed
pinch of salt
pinch of black pepper

Ingredients For Cassava Mash Mixture

2 1/2 cups cassava (yuca root) peeled, cooked, and mashed
2 medium onions, chopped
3 tomatoes, diced
2 cups of coconut milk
3 tablespoons of palm oil (azeite de dendê)
3 garlic cloves, minced
3 tablespoons of parsley
1/2 teaspoon salt

How To Make Brazilian Bobò de Camarao?

Add the peeled shrimp into a bowl, then add the lemon juice, salt, black pepper, and minced garlic and toss them together.
Heat a skillet with the olive oil and cook the shrimp for about 3-4 minutes. Set aside.
Add the cassava with water into a pressure cooker and cook on medium-low heat for about 20 minutes or until it is soft. You can also cook the cassava in a pot, it will take about 30-40 minutes to cook.
Once the cassava is cooked, mash it or put it in a blender with some water and puree.
In a medium size pot, add the palm oil, minced garlic, and onion, and saute.
Add the mashed cassava, diced tomatoes, salt, and parsley and stir the mixture together.
Cook for about 10-15 minutes on medium-low heat.
Add the cooked shrimp and stir to combine.
Serve with rice.
Enjoy!

Bobò de Camarao (Brazilian Shrimp Stew)

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Prep Time 20

Cook Time 40

Total Time 1

Course Dinner

Cuisine Brazilian

Servings 4 people

Calories 520 kcal

Ingredients

INGREDIENTS FOR SHRIMP
2 lbs shrimp medium-sized, peeled and deveined
2 garlic cloves minced
4 tablespoon olive oil
1 small lemon freshly squeezed
pinch of salt
pinch of black pepper
INGREDIENTS FOR CASSAVA MASH
2 1/2 cups cassava yuca root peeled, cooked, and mashed
2 medium onions chopped
3 to matoes diced
2 cups of coconut milk
3 tablespoons of palm oil azeite de dendê
3 garlic cloves minced
3 tablespoons of parsley
1/2 teaspoon salt

Instructions

Add the peeled shrimp into a bowl, then add the lemon juice, salt, black pepper, and minced garlic and toss them together.
Heat a skillet with the olive oil and cook the shrimp for about 3-4 minutes. Set aside.
Add the cassava with water into a pressure cooker and cook on medium-low heat for about 20 minutes or until it is soft. You can also cook the cassava in a pot, it will take about 30-40 minutes to cook.
Once the cassava is cooked, mash it or put it in a blender with some water and puree.
In a medium size pot, add the palm oil, minced garlic, and onion, and saute.
Add the mashed cassava, diced tomatoes, salt, and parsley and stir the mixture together.
Cook for about 10-15 minutes on medium-low heat.
Add the cooked shrimp and stir to combine.
Serve with rice.
Enjoy!