Shrimp Bobó

Bobó de camarão

Ingredients12

• shrimp, peeled and deveined400 g
• yuca (cassava), peeled and cut500 g
• coconut milk400 ml
• dendê oil (palm oil)2 tbsp
• onion, chopped1 medium (150 g)
• garlic cloves, minced3
• red bell pepper, diced1 small (100 g)
• tomatoes, diced2 medium (200 g)
• cilantro, chopped2 tbsp
• lime juice1 tbsp
• salt1 tsp
• black pepper½ tsp

Method

1. Peel and boil the yuca in salted water until tender, then drain and mash until smooth.
2. Season the shrimp with salt, pepper, and lime juice.
3. In a large pot, heat the dendê oil over medium heat and sauté the onion, garlic, and red bell pepper until softened.
4. Add the diced tomatoes and cook until they break down into a sauce.
5. Stir in the coconut milk and bring the mixture to a gentle simmer.
6. Mix in the mashed yuca, stirring until the broth becomes thick and creamy.
7. Add the seasoned shrimp and cook for about 5 minutes, or until the shrimp turn pink and opaque.
8. Garnish with chopped cilantro, adjust seasoning if needed, and serve hot with white rice.