Entree: Brazil – Bahia – Bobó de Camarão (Creamy Bahian shrimp stew made with mashed cassava and coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined
- 1 lb (450 g) cassava (yuca), peeled, cooked and mashed
- 14 oz (400 ml) can coconut milk
- 1 cup (240 ml) shrimp or fish stock
- 3 tbsp (45 ml) dendê (red palm) oil
- 2 tbsp (30 ml) olive oil
- 1 medium onion, about 5 oz (150 g), finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 medium tomato, about 5 oz (150 g), seeded and chopped
- 1 small malagueta or bird's-eye chili, minced, about 0.2 oz (5 g) — or 1/4 tsp (1 g) red pepper flakes
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (15 g) chopped fresh cilantro
- Salt
- Freshly ground black pepper

Instructions

1. In a medium saucepan, simmer shrimp shells (if available) with 1 cup (240 ml) water for 10 minutes to make a light stock; strain and reserve. If using store stock, heat 1 cup (240 ml) shrimp or fish stock and keep warm.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
3. Stir in the chopped tomato and minced chili; cook 3–4 minutes until the tomato softens. Pour in the coconut milk and the reserved shrimp/fish stock and bring to a gentle simmer.
4. Add the mashed cassava to the simmering coconut mixture and whisk or use an immersion blender until smooth and creamy; adjust consistency with extra stock or water if too thick. Simmer 6–8 minutes to meld flavors, stirring frequently to prevent sticking.
5. Meanwhile, season the shrimp with a little salt and pepper. Heat 3 tbsp (45 ml) dendê oil in a separate skillet over medium-high heat and briefly sauté the shrimp 1–2 minutes per side until just opaque; remove from heat.
6. Fold the cooked shrimp into the bobó base and warm through 1–2 minutes. Taste and adjust seasoning with salt, pepper, and lime juice.
7. Stir in chopped cilantro and finish with a small drizzle of additional dendê oil for color and aroma. Serve hot with white rice and lime wedges.