Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 cup of coconut milk
- 1 cup of shrimp stock
- 1/2 cup of cassava flour
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a blender or food processor, blend the shrimp shells and heads with 2 cups of water to make the shrimp stock. Strain and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the bell peppers and tomatoes and cook until the vegetables are soft.
4. Add the shrimp and cook until they turn pink and are cooked through.
5. Add the shrimp stock and coconut milk and bring to a simmer.
6. Gradually add the cassava flour, stirring constantly to avoid lumps. Cook for 10-15 minutes or until the mixture thickens.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cassava flour can be substituted with cornstarch or wheat flour.
Variations:
- Add diced potatoes or carrots for extra texture.
- Use different types of peppers for a spicier or milder flavor.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- To make the dish creamier, add more coconut milk.
- To make the dish thicker, add more cassava flour.
- To make the dish spicier, add chili flakes or hot sauce.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a scoop of rice in the center and the Bobó de Camarão surrounding it.
Garnishes:
Garnish with chopped cilantro, sliced green onions, or a sprinkle of paprika.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve with white rice or garlic bread.
Troubleshooting advice:
- If the mixture is too thick, add more shrimp stock or coconut milk.
- If the mixture is too thin, add more cassava flour.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid foodborne illness.
Food history:
Bobó de Camarão is a traditional Brazilian dish that originated in the northeastern region of the country.
Flavor profiles:
Bobó de Camarão is a creamy and savory dish with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot with rice and a side of vegetables for a complete meal.
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Region: Brazilian