Ingredients with Measurements:
- 1 lb of shrimp, peeled and deveined
- 2 lbs of yucca, peeled and cut into small pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of coconut milk (13.5 oz)
- 2 tbsp of olive oil
- 2 tbsp of butter
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring salted water to a boil and add the yucca. Cook until tender, about 20 minutes.
2. Drain the yucca and transfer it to a blender or food processor. Add the can of coconut milk and blend until smooth. Set aside.
3. In the same pot, heat the olive oil and butter over medium heat. Add the onions and garlic and sauté until translucent, about 5 minutes.
4. Add the tomatoes, green and red bell peppers, and sauté for another 5 minutes.
5. Add the shrimp and cook until they turn pink, about 3 minutes.
6. Pour the yucca and coconut milk mixture into the pot and stir well. Cook for another 5 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
8. 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: 380
Fat: 20g
Carbohydrates: 35g
Protein: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Yucca can be substituted with potatoes or sweet potatoes.
- Green and red bell peppers can be substituted with any color bell pepper.
Variations:
- Add some hot sauce or chili flakes for a spicy kick.
- Add some chopped cilantro or parsley for extra flavor.
- Use vegetable broth instead of water to cook the yucca for a richer flavor.
Tips and tricks:
- Make sure to peel the yucca properly to remove any tough skin.
- To devein the shrimp, use a sharp knife to make a shallow cut along the back and remove the black vein.
- To make the dish creamier, add more coconut milk or some heavy cream.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bobó de camarão in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the bobó de camarão in a large bowl or individual bowls. Garnish with some chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- White rice
- Bread
- Salad
Suggested side dishes:
- Fried plantains
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the yucca is too tough, cook it for a few more minutes until tender.
- If the dish is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the shrimp thoroughly until they turn pink.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Bobó de camarão is a traditional Brazilian dish that originated in the Northeast region of the country. It is typically made with yucca, coconut milk, and shrimp or other seafood.
Flavor profiles:
Creamy, savory, slightly sweet, and mildly spicy.
Serving suggestions:
Serve the bobó de camarão as a main dish for lunch or dinner.
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Region: Brazilian