Ingredients with Measurements:
- 1 lb of shrimp, peeled and deveined
- 2 cups of yucca (cassava) or yam, peeled and chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 can of coconut milk (13.5 oz)
- 1 cup of chicken or vegetable broth
- 1 cup of roasted cashews, chopped
- 2 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring the yucca or yam to a boil in salted water until tender. Drain and set aside.
2. In a blender or food processor, blend the yucca or yam with the coconut milk until smooth. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
4. Add the red and green bell peppers and sauté for another 2 minutes.
5. Add the chopped tomatoes and cook until they start to break down, about 5 minutes.
6. Add the shrimp and cook until they turn pink, about 3-5 minutes.
7. Pour in the yucca or yam mixture and the chicken or vegetable broth. Stir until well combined.
8. Add the chopped cashews and season with salt and pepper to taste.
9. Simmer for 10-15 minutes until the sauce thickens and the flavors meld together.
10. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 27g
Protein: 26g
Sodium: 400mg
Sugar: 7g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Yucca or yam can be substituted with potatoes or sweet potatoes.
- Cashews can be substituted with peanuts or almonds.
Variations:
- Add some hot sauce or chili flakes for a spicier version.
- Use different vegetables such as carrots, zucchini, or eggplant.
- Add some fresh herbs such as cilantro or parsley for a pop of freshness.
Tips and tricks:
- Make sure to blend the yucca or yam with the coconut milk until smooth to avoid lumps in the sauce.
- Use fresh shrimp for the best flavor.
- Toast the cashews before chopping them for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls. Garnish with chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley, sliced avocado, or a squeeze of lime juice.
Pairings:
Serve with rice, quinoa, or bread.
Suggested side dishes:
Roasted vegetables, a simple salad, or plantains.
Troubleshooting advice:
- If the sauce is too thick, add more chicken or vegetable broth.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the shrimp thoroughly until they turn pink.
Food history:
Bobó de Camarão is a traditional Brazilian dish that originated in the northeastern region of the country. It is a popular seafood stew made with shrimp, yucca or yam, and coconut milk.
Flavor profiles:
Creamy, nutty, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Brazilian