Ingredients with Measurements:
- 2 pounds of shrimp, peeled and deveined
- 4 ripe plantains, peeled and sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 tablespoons of olive oil
- 2 cups of coconut milk
- 1 cup of chicken broth
- 2 tablespoons of tomato paste
- 1 tablespoon of dendê oil (palm oil)
- Salt and black pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Cook until the onion is translucent and the pepper is soft, about 5 minutes.
2. Add the sliced plantains and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken broth, coconut milk, and tomato paste. Stir well and bring to a boil.
4. Reduce the heat to low and let simmer for 20 minutes, or until the plantains are soft and tender.
5. Using an immersion blender or food processor, blend the mixture until smooth.
6. Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
7. Stir in the dendê oil and season with salt and black pepper to taste.
8. Serve hot with lime wedges and chopped cilantro on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the onion, garlic, and red bell pepper
- Low heat for simmering the plantains and shrimp
Serving size:
- 6 servings
Nutritional information:
- Calories: 480
- Fat: 22g
- Carbohydrates: 43g
- Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Dendê oil can be substituted with vegetable oil or butter
Variations:
- Add diced tomatoes for a chunkier texture
- Use green plantains instead of ripe plantains for a less sweet flavor
- Add hot sauce or chili flakes for a spicier version
Tips and tricks:
- Make sure to blend the mixture until smooth for a creamy texture
- Adjust the seasoning to your liking
- Serve with rice or bread to soak up the sauce
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in a bowl with a lime wedge and chopped cilantro on top
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Rice or bread
Troubleshooting advice:
- If the mixture is too thick, add more chicken broth or coconut milk
- If the shrimp are overcooked, reduce the cooking time or add them later in the recipe
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through
- 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 dendê oil.
Flavor profiles:
- Creamy, sweet, and savory with a hint of spice from the black pepper
Serving suggestions:
- Serve as a main dish for lunch or dinner
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Region: Brazilian