Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. okra, sliced
- 2 cups cassava flour
- 2 cups coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp. olive oil
- 1 tbsp. butter
- 2 tbsp. cilantro, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a large pot, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until translucent.
2. Add the tomatoes, red and green bell peppers, and okra. Cook for 5-7 minutes or until the vegetables are tender.
3. Add the shrimp and cook until they turn pink, about 3-5 minutes.
4. In a separate bowl, mix the cassava flour and coconut milk until smooth.
5. Add the cassava mixture to the pot and stir well. Cook for 10-15 minutes or until the mixture thickens.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 20g
Carbohydrates: 35g
Protein: 18g
Fiber: 6g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cassava flour can be substituted with cornstarch or all-purpose flour.
- Okra can be substituted with green beans or zucchini.
Variations:
- Add diced potatoes for a heartier dish.
- Use different types of peppers for a spicier or milder flavor.
- Add coconut flakes for a crunchy texture.
Tips and Tricks:
- Make sure to slice the okra thinly to ensure it cooks evenly.
- Use fresh coconut milk for a richer flavor.
- Adjust the thickness of the mixture by adding more or less cassava flour.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in a bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with white rice and a side salad.
Suggested Side Dishes:
- Brazilian-style black beans
- Fried plantains
- Roasted vegetables
Troubleshooting Advice:
- If the mixture is too thick, add more coconut milk.
- If the mixture is too thin, add more cassava flour.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly until they turn pink.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Bobó de Camarão is a traditional Brazilian dish that originated in the Northeast region of the country. It is a popular seafood stew made with shrimp, coconut milk, and cassava flour.
Flavor Profiles:
Creamy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with a side of rice and a salad.
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Region: Brazilian