Bobó de Camarão (Creamy Shrimp Cassava Stew)

• Prep time: 25 minutes

• Cook time: 30 minutes

• Total time: 55 minutes

• Servings: 6 servings

• Country of Origin: Brazil

• Description: An Afro-Brazilian seafood classic featuring large succulent shrimp simmered in a creamy purée of cassava, coconut milk, red palm oil, and bell peppers.

• Presentation & How It's Eaten: Ladled over white rice in wide bowls, sprinkled with fresh cilantro. Eaten warm with a fork or spoon.

• Ingredients:

  • 1.5 lbs raw large shrimp, peeled and deveined

  • 1.5 lbs fresh cassava root, peeled and cubed

  • 1 can (13.5 oz) full-fat coconut milk

  • 3 tbsp red palm oil (dendê)

  • 1 large yellow onion, diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 2 ripe tomatoes, chopped

  • Juice of 1 lime

  • 1/2 cup fresh cilantro, chopped

  • Salt and black pepper, to taste

• Step-by-Step Directions:

  • Marinate Shrimp: Toss shrimp with lime juice, garlic, salt, and pepper in a bowl. Marinate for 15 minutes.

  • Make Cassava Purée: Boil cassava in water for 20 minutes until tender. Drain, remove center fibrous core, and blend in a food processor with coconut milk until smooth.

  • Cook Base: Heat palm oil in a large pot; sauté onion, red bell pepper, and tomatoes for 6 minutes until soft.

  • Combine Purée & Shrimp: Stir cassava-coconut purée into pot. Add marinated shrimp and simmer gently over medium-low heat for 8–10 minutes until shrimp turn pink and opaque.

  • Finish: Stir in fresh chopped cilantro, adjust salt, and serve hot.

• Optional: Add diced hot malagueta peppers for traditional Bahian spice.

• Cooking Tips: Simmer gently over medium-low heat once shrimp are added to keep seafood tender.

• Nutrition Facts:

  • Calories: ~410 kcal

  • Total Fat: 20g

  • Saturated Fat: 13g

  • Cholesterol: 145mg

  • Sodium: 420mg

  • Total Carbohydrates: 36g

  • Dietary Fiber: 3g

  • Sugars: 4g

  • Protein: 24g