Latin American & Caribbean · Lunch · Dinner
Brazilian Shrimp Bobó
Bobó de camarão
Juicy shrimp simmered in a silky, golden purée of cassava and light coconut milk, scented with a touch of dendê oil, tomato and fresh cilantro. A comforting Bahian classic made lighter without losing its creamy character.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 17% · Protein 31%
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Ingredients
For 4 servings- 600 graw shrimp, untreated (no added salt or phosphates), peeled and deveined
- 500 gcassava (yuca), peeled and cut into chunks
- 6 cups, drained and discarded1,420 gwater, for boiling the cassava (optional)
- 1/2 cup120 gfresh hot water, for thinning the purée
- 1 cup240 glight coconut milk
- 1 tbsp14 gdendê (red palm) oil
- 1 large150 gonion, finely chopped
- 3 cloves9 ggarlic, minced
- 2 medium240 gtomatoes, seeded and chopped
- 1 medium120 gred bell pepper, diced
- 2 tbsp30 glime juice
- 1/2 tspsalt
- 1/4 tspblack pepper, ground
- 1/2 cup8 gfresh cilantro, chopped
- 2 stalks30 gspring onions, sliced
Steps
- 1
Toss the shrimp with the lime juice, half the salt and the black pepper; refrigerate while you cook the cassava.
- 2
Put the cassava in a pot with the boiling water, bring to a boil and simmer uncovered for 20–25 minutes until very soft.
- 3
Drain the cassava and discard all of the cooking water; do not reuse it.
- 4
Remove and discard the woody central cords from the cassava pieces.
- 5
Blend the cassava with the coconut milk and about half the fresh hot water until smooth; add the rest of the fresh water if it is too thick.
- 6
Heat the dendê oil in a large pan over medium heat and soften the onion for 4–5 minutes.
- 7
Add the garlic and bell pepper and cook for 3 minutes.
- 8
Stir in the tomatoes and cook for 5 minutes until they break down.
- 9
Pour in the cassava purée and the remaining salt, stir well and simmer for 3 minutes.
- 10
Add the shrimp with their juices and cook for 3–4 minutes, stirring, until pink and opaque throughout (63 °C / 145 °F).
- 11
Stir in the cilantro and spring onions, taste and adjust the seasoning, and serve hot.
Swaps, storage and make-ahead
Swaps
- Use firm tofu cubes or hearts of palm instead of shrimp for a vegan version, adding them at the end just to heat through.
- Swap the dendê oil for olive oil plus a pinch of sweet paprika if red palm oil is hard to find.
- Use frozen peeled cassava, which is easier to shop for and still needs to be boiled until very soft with the water discarded.
- Replace light coconut milk with full-fat coconut milk thinned with a little fresh hot water for a richer result.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently with a splash of water until steaming hot. Freezing is not recommended, as the shrimp turns rubbery and the cassava purée can go grainy.
Make ahead
Boil, de-core and blend the cassava purée up to 2 days ahead and keep it covered in the fridge. Then cook the vegetable base, stir in the reheated purée, and add the shrimp just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Crustaceans
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (516 g) | Per 100 g | |
|---|---|---|
| Calories | 437 kcal | 85 kcal |
| Protein | 33.7 g | 6.5 g |
| Carbohydrates | 58.1 g | 11.3 g |
| of which sugars | 6.9 g | 1.3 g |
| Fiber | 4.6 g | 0.9 g |
| Fat | 8.5 g | 1.6 g |
| of which saturated | 5.3 g | 1 g |
| Sodium | 500 mg | 97 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
