Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 1 lb cassava (yucca) root, peeled and cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 can coconut milk (13.5 oz)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp tomato paste
- 2 tbsp cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pot, cook the cassava in salted water until tender. Drain and set aside.
2. In a blender or food processor, blend the cassava until smooth. Set aside.
3. In a large pan, heat the olive oil and butter over medium heat.
4. Add the onion and garlic and sauté until translucent.
5. Add the red and green bell peppers and mushrooms and sauté until tender.
6. Add the tomato paste and stir well.
7. Add the coconut milk and bring to a simmer.
8. Add the blended cassava and stir well.
9. Add the shrimp and cook until pink and cooked through.
10. Season with salt and pepper to taste.
11. Garnish with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 390
Fat: 23g
Carbohydrates: 26g
Protein: 23g
Sodium: 450mg
Sugar: 4g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cassava can be substituted with yams or sweet potatoes.
- Mushrooms can be substituted with any other vegetables of your choice.
Variations:
- Add some hot sauce or chili flakes for some extra heat.
- Use different types of seafood, such as scallops or crab.
- Add some diced tomatoes for some extra flavor.
Tips and tricks:
- Make sure to blend the cassava until smooth to avoid any lumps in the final dish.
- Use fresh shrimp for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced green onions, or a squeeze of lime juice.
Pairings:
Serve with white rice or crusty bread.
Suggested side dishes:
A simple green salad or some roasted vegetables.
Troubleshooting advice:
- If the dish is too thick, add some water or chicken broth to thin it out.
- If the dish is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the shrimp until pink and cooked through to avoid any foodborne illnesses.
Food history:
Bobó de Camarão is a traditional Brazilian dish that originated in the state of Bahia. It is a creamy stew made with cassava, coconut milk, and shrimp.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Brazilian