Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can coconut milk
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp tomato paste
- 1 tbsp palm oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 2 cups cassava or yucca, peeled and cubed
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a blender or food processor, blend the cassava or yucca until smooth. Set aside.
2. In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
3. Add the garlic and onion and sauté until fragrant and translucent.
4. Add the tomatoes, red and green bell peppers, and tomato paste. Cook for 5 minutes.
5. Add the blended cassava or yucca, coconut milk, palm oil, salt, black pepper, paprika, cumin, and coriander. Stir well.
6. Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
7. Add the chopped cilantro and scallions and stir well.
8. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 22g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Cassava or yucca can be substituted with potatoes or sweet potatoes.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use different types of seafood, such as scallops or mussels.
- Add a splash of lime juice for extra acidity.
Tips and tricks:
- Be sure to blend the cassava or yucca until smooth to avoid lumps in the final dish.
- Adjust the spices to your liking.
- Serve with hot sauce or chili flakes for extra heat.
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 large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, scallions, or lime wedges.
Pairings:
- Serve with white rice or crusty bread.
Suggested side dishes:
- Brazilian-style black beans or a simple green salad.
Troubleshooting advice:
- If the dish is too thick, add more coconut milk or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
- Bobó de Camarão is a traditional Brazilian dish that originated in the northeastern state of Bahia.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian