With Love from Brazil: Bobó de camarão
Nana's Tasty Traditions | Always Seasoned with Love
Nana's Tasty Traditions | Always Seasoned with Love
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  • 2 pounds of
  • shrimp
  • 25 shrimp
  • 2 or
  • 40 sec
  • 1 ½ lbs. large shrimp, cleaned and deveined, shells and tails saved to make shrimp stock 1-2 Tsp. Salt (or to taste) ½ Tsp. black pepper (or to taste) Juice of 1 lime 2 Tbsp. Extra virgin olive oil 1 lb yuca, peeled and cut into 4 pieces 1 medium green bell pepper, seeded and chopped (about 1 Cup) 1 medium red bell pepper, seeded and chopped (about 1 Cup) 2 chili peppers, seeded and minced (I used Jalapeno peppers) 1 large onion, chopped (about 1½ Cups) 3 garlic cloves, minced (about 2 Tsp) 3 large tomatoes, seeded, peeled and chopped (about 2 Cups) ¼ Cup red palm oil (dendê oil)* ¾ Cup unsweetened coconut milk ¾ Tsp. Turmeric (optional) ¼ - ½ Cup cilantro, chopped
  • 50 minutes. Remove the yuca pieces from the stock (save the stock) and allow them to cool slightly. Remove the stem from the center of the yuca pieces and transfer the yuca pieces to the shrimp stock. Set aside until cool enough to safely blend. Use a blender or immersion blender to blend the yuca until silky smooth. Set aside.
  • 45 seconds per side. Don't overcook the shrimp. Remove from pan and set aside.
  • 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes and cook stirring occasionally for about 5 minutes. Add the blended yuca, mix gently, lower the heat and simmer, covered, for 5 minutes. Stir in the shrimp, coconut milk and turmeric powder (if using or red palm oil). simmer for two minutes. Remove from the heat, fold in the chopped cilantro and taste to adjust seasoning.



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