Shrimp Bobo

marilia lins's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 4 ½ lbs medium shrimp , cleaned,devained and washed
• 1 lemon, juice of (I use lime)
• 1 cup chopped parsley
• 2 red bell peppers , finely chopped
• 8 tomatoes, chopped (without skin) or 1 can whole italian tomato
• 2 cups onions , finely chopped (or grated)
• ¼ cup corn oil or ¼ cup olive oil (or enough to cover the bottom of a casserole)
• 3 cloves garlic , chopped and smashed
• salt
• white pepper
• 3 lbs cassava (also known as manioc, found in Latin markets)
• 3 -4 cups unsweetened coconut milk
• Tabasco sauce (optional)
• orange food coloring

Directions:

1. Season the shrimp with lemon, salt and pepper.
2. Peel the cassava, wash and cut it into 2 inch pieces.
3. Cover with water and salt to taste.
4. 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).
5. Drain.
6. While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
7. Reserve.
8. Cover bottom of casserole with oil.
9. Add onion, garlic and red pepper.
10. Cook for about 5 minutes or until onion is transparent and pepper cooked.
11. Add tomatoes, parsley; cook until tomatoes are soft.
12. Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
13. Add the cassava cream and bring to a boil.
14. If needed add more coconut milk, mixture should resemble a heavy white sauce.
15. Test salt and pepper and add more if needed.
16. Add a few drops of orange food coloring.
17. The Bobó should have a light orange color.
18. Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
19. Serve with plain white, fluffy rice.
20. I always have a bottle of Tabasco on the table for pepper lovers.

Reviews

[Hunnyboo75]

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.