Shrimp Bobo

Recipe by marilia lins
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement