Bobò de Camarao (Brazilian Shrimp Stew)
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.
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!
