Shrimp Bobo

"This recipe originated in the state of Bahia, Brazil. It's an adapted ''cooler'' version which my family loves instead of the ''hot'' pepper version. This recipe is always a success; however I hesitated a lot to put it on the Zaar because the consistency and the cooking time of the cassava can vary a lot and I don't know which type you will find where you live. I always compensate by using more or less coconut milk. This recipe is definitely not for beginners. I finally decided to post when Jan S requested it for her Brazilian night. Optional: I cook about 2 cups of well washed shrimp shells and heads (black eyes removed) with 3 tablespoons of onion, 2 cups of water for about 10/15 minutes. Drain and save the water. Put through food processor using as little water as possible. Sieve and reserve. Add about 1/2 cup right after you cooked the tomatoes but before you put the shrimp in; cook a couple of minutes. It adds great flavor. Original Brazilian recipe calls for fresh Cilantro leaves instead of parsley, I prefer parsley. It also calls for 1/2 cup of dende oil which my family doesn't like, I use corn and olive oils. However, as the dende oil gives the dish a nice light orange color, I use some drops of food coloring (any Brazilian reading this, forgive me, but it works). Cassava: some will cook very quickly, others may be tougher and you will need to cook in a pressure cooker for about 15 minutes. When selecting the cassava, look for the ones that the skin will come off easily when pulled, they are usually the soft kind."
 
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Ready In:
1hr 20mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Season the shrimp with lemon, salt and pepper.
  • Peel the cassava, wash and cut it into 2 inch pieces.
  • Cover with water and salt to taste.
  • Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
  • Drain.
  • While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
  • Reserve.
  • Cover bottom of casserole with oil.
  • Add onion, garlic and red pepper.
  • Cook for about 5 minutes or until onion is transparent and pepper cooked.
  • Add tomatoes, parsley; cook until tomatoes are soft.
  • Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
  • Add the cassava cream and bring to a boil.
  • If needed add more coconut milk, mixture should resemble a heavy white sauce.
  • Test salt and pepper and add more if needed.
  • Add a few drops of orange food coloring.
  • The Bobó should have a light orange color.
  • Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
  • Serve with plain white, fluffy rice.
  • I always have a bottle of Tabasco on the table for pepper lovers.

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Reviews

  1. I have been looking for a recipe for this for years after seeing it on a film I was watching. And wow. It was amazing. I now make it at least once a week otherwise I have withdrawal symptoms. I do like quite spicy food and this was perfect.
     
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RECIPE SUBMITTED BY

I live in Sao Paulo Brazil and work for a Swiss freight forwarder. Love my job! I see my children and grandchildren on the week-ends when I take them some goodies and enjoy their company. Love to cook and admire Julia Child a lot. As a newlywed in New England in the late 60's she was the one who got me interested in cooking. I also enjoy reading which I do a lot. If I had a month off and some money to go along with it I would go back to Paris and see more of it; the 4 days I spent there in 2000 were not enough!
 
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