Bobó de Camarão (Shrimp Bobó) is a classic Brazilian recipe from the state of Bahia on the northeast side of the country. This recipe is a combination of traditional ingredients from Brazil like yucca root , coconut milk, shrimp and the flavorful palm oil, also know as dendê in Portuguese. In my opinion this is one of the best Brazilian dishes. The best part is that it’s very easy to make and tastes wonderful!
Ingredients for 4 people:
1 1/2 Lb of shrimp, shelled and deveined (save the shells for the broth)
2 cups of water
1 cup of yucca root (peeled and cooked – stem inside yucca removed)
100 ml coconut milk
2 Tbsps. of palm oil
2 Tbsps. of grapeseed oil
1 onion (diced)
2 garlic cloves (diced)
2 tomatoes (diced)
1 green pepper (diced)
1/2 bunch of cilantro (chopped)
Salt and pepper to taste
Coconut milk (as needed if cream is too thick)
Sauté the shrimp shells in 1 tbsp. of grapeseed oil. Season with salt and pepper. When the shells become pink and start sticking at the bottom of the pan, add 2 cups of water. Let it simmer.
In a hot pan, combine 1 tbsp. of the grapeseed oil and 2 tbsps. of the palm oil. Sauté the onions and the garlic. Add the shrimp and cook until it gets a little color. Add the tomatoes, green peppers and cilantro. Let it cook for a while at medium low temperature.
In a blender, puree the yucca root and the coconut milk. Do it in batches so it doesn’t clog. Combine the mixture with the shrimp.
Strain the broth from the shells and add it to the shrimp. If it is still too thick, add a little bit more of the coconut milk.
Serve the shrimp over white rice.
Hope you enjoy this traditional Brazilian dish!