Shrimp Bobó
by Tavolino
A classic Brazilian dish that combines the creaminess of cassava purée with the bold flavor of shrimp and the tropical touch of palm oil and coconut milk.
Ingredients
- Fresh shrimp 1 kg
- Salt to taste
- Garlic cloves 3 units
- Lemon juice 1 unit
- Cassava 1 kg
- Coconut milk 200 ml
- Palm oil 3 tablespoons
- Chopped onion 1 unit
- Chopped tomato 2 units
- Cilantro 1 bunch
- Green onions 1 bunch
- Olive oil 2 tablespoons
Preparation
- 1
Clean 1 kg of fresh shrimp and season with salt, 3 minced garlic cloves, and the juice of 1 lemon. Let it marinate for 20 minutes.
- 2
Cook 1 kg of cassava in boiling water until very soft.
- 3
Drain the cassava, remove the central fibers, and blend in a blender with 200 ml of coconut milk until you have a smooth purée.
- 4
In a large pot, heat 2 tablespoons of olive oil and sauté the chopped onion until golden.
- 5
Add the 2 chopped tomatoes to the sauté and cook until they begin to break down.
- 6
Add the marinated shrimp to the pot and sauté quickly until they change color.
- 7
Pour the cassava purée over the shrimp and mix well.
- 8
Add 3 tablespoons of palm oil and mix to incorporate the color and flavor.
- 9
Cook over low heat for about 5 minutes, stirring constantly so it doesn't stick to the bottom.
- 10
Finish with chopped cilantro and green onions to taste and serve immediately.