Bobó de Camarao

Shrimp Bobó is one of the most traditional and flavourful dishes in Brazilian cuisine, celebrated for its irresistible combination of succulent shrimp and creamy cassava purée. Rich in aromas, colours, and tropical flavours, this dish is enhanced with coconut milk and dendê palm oil, creating an authentic and comforting culinary experience.

Creamy, aromatic, and full of personality, Shrimp Bobó is perfect for special meals, family lunches, or sharing moments around the table. An intense, tropical, and absolutely delicious recipe that showcases the richness of Brazilian gastronomy in every bite!

Products in the Kit:

• FRZS-PRW3762 – Wild Shrimp (80-100) 2Kg
• FRZV-VGT3923- Frozen Yuca Cassava Pieces 1kg
• OIL-VEG5944 – Cepera Palm Oil 200ml
• DAIR-MCO2005 – Sococo Coconut Milk 500ml
• VEG-TOM8250 – Compal Tomato Pulp 500g

Preparation

1. Wash the shrimp and season with salt, garlic, pepper, and lemon juice. Leave to marinate and set aside.
2. In a pot with water, cook the cassava pieces together with the bay leaf and sliced onion until tender.
3. Once soft, add one bottle of coconut milk.
4. Allow to cool slightly, then blend until smooth and creamy.
5. Heat the olive oil, add the grated onion, and sauté until golden.
6. Add the shrimp and cook until lightly fried and tender.
7. Add the tomato sauce, chopped parsley, and green peppers, cooking for a few more minutes.
8. Stir in the blended cassava mixture, the remaining coconut milk, and the dendê palm oil.
9. Bring to a gentle boil and serve hot.

Ingredients

• 1 kg fresh shrimp
• 3 garlic cloves, crushed and chopped
• Black pepper
• 3 onions (1 sliced and 2 grated)
• 6 tablespoons olive oil
• 1 bunch fresh parsley, chopped
• 2 green peppers, finely chopped
• Salt to taste
• Juice of 1 lemon
• 1 kg cassava (preferably peeled and pre-packed for convenience)
• 1 bay leaf
• 2 bottles coconut milk
• 2 cans ready-made tomato sauce
• 2 tablespoons dendê palm oil