Bobó de Camarão: Brazilian Shrimp Stew
A classic Brazilian stew from the Bahia region, Bobó de Camarão features succulent shrimp in a creamy, vibrant sauce made from pureed cassava, rich coconut milk, and aromatic dendê palm oil. It is a comforting and flavorful dish.
Ingredients
- 1 tbsp dendê palm oil plus more for drizzling
- 1 pound shrimp peeled and deveined
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 medium bell pepper red
- 1 medium tomato diced
- 2 cups cassava puree or 1 lb fresh cassava
- 1 cup coconut milk full-fat
- 0.5 cup fish broth or vegetable broth
- 2 tbsp fresh cilantro chopped
- 1 lime juice of
- salt to taste
- black pepper freshly ground
Instructions
- 1. Heat 1 tablespoon of dendê oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5-7 minutes.
- 2. Add the minced garlic and diced tomato, cooking for another 3-5 minutes until the tomato begins to break down.
- 3. Stir in the cassava puree, coconut milk, and fish broth. Bring to a gentle simmer, stirring occasionally to ensure the puree is well incorporated and smooth. Cook for 10-15 minutes, allowing the flavors to meld and the stew to thicken slightly.
- 4. Add the peeled and deveined shrimp to the simmering stew. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook.
- 5. Remove the pot from the heat. Stir in the chopped cilantro, lime juice, salt, and freshly ground black pepper to taste.
- 6. Serve immediately, garnished with extra fresh cilantro and a drizzle of dendê oil, typically accompanied by white rice.
Notes
Serve this hearty stew with plain white rice to soak up all the delicious sauce. A squeeze of fresh lime juice just before serving brightens the flavors. If fresh cassava is unavailable, frozen pre-cooked cassava or even potato can be used in a pinch, though the flavor profile will differ slightly. Ensure you use good quality dendê oil for authentic taste and color.