Shrimp in Coconut Sauce (Bobó de Camarão)

Shrimp in Coconut Sauce (Bobó de Camarão)

Creamy cassava puree meets dendê-tinted coconut broth in this Bahian shrimp stew.

Total 1 hr 15 min Makes 6 servings Calories 410/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Shellfish

Bobó de camarão layers a silky cassava root puree with a coconut milk and palm oil base, simmered with peppers, tomatoes, and plump shrimp. Rooted in Afro-Brazilian cuisine from Bahia, it balances richness with bright herbal notes from cilantro and scallion. Serve over white rice for a comforting, restaurant-style dinner at home.

Ingredients

  • 2 pounds cassava root (yuca), peeled and chopped
  • 4 cups water
  • 2 pounds large shrimp, peeled and deveined
  • 3 tablespoons lime juice
  • 1 teaspoon salt, plus more to taste
  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, diced
  • 1 cup canned coconut milk
  • 2 tablespoons dendê (palm) oil
  • 1 red chile pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, thinly sliced
  • 0 black pepper, to taste

Method

  1. Place the chopped cassava root in a 6-quart saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat and simmer until very tender, about 25 minutes.

  2. While the cassava cooks, toss the shrimp with the lime juice and remaining 1/2 teaspoon salt in a bowl. Let marinate at room temperature.

  3. Drain the cooked cassava, reserving 1 cup of the cooking liquid. Transfer the cassava to a blender with the reserved liquid and puree until smooth. Set aside.

  4. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.

  5. Add the red and green bell peppers and cook, stirring, until they begin to soften, about 5 minutes.

  6. Stir in the diced tomatoes and cook until they break down slightly, about 4 minutes.

  7. Transfer the vegetable mixture to the saucepan with the cassava puree. Stir in the coconut milk and dendê oil, and set the pan over medium-low heat.

  8. Simmer the sauce gently, stirring occasionally, until thickened and well combined, about 10 minutes.

  9. Add the marinated shrimp and minced chile pepper to the sauce. Cook, stirring occasionally, until the shrimp are pink and opaque, about 6 minutes.

  10. Season with black pepper and additional salt to taste. Stir in the cilantro and scallions just before serving.

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Shrimp in Coconut Sauce (Bobó de Camarão)

Bobó de camarão layers a silky cassava root puree with a coconut milk and palm oil base, simmered with peppers, tomatoes, and plump shrimp. Rooted in Afro-Brazilian cuisine from Bahia, it balances richness with bright herbal notes from cilantro and scallion. Serve over white rice for a comforting, restaurant-style dinner at home.

1 hr 15 min 6 servings 410 cal

Ingredients

  • 2 pounds cassava root (yuca), peeled and chopped
  • 4 cups water
  • 2 pounds large shrimp, peeled and deveined
  • 3 tablespoons lime juice
  • 1 teaspoon salt, plus more to taste
  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tomatoes, diced
  • 1 cup canned coconut milk
  • 2 tablespoons dendê (palm) oil
  • 1 red chile pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, thinly sliced
  • 0 black pepper, to taste

Method

  1. 1

    Place the chopped cassava root in a 6-quart saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat and simmer until very tender, about 25 minutes.

  2. 2

    While the cassava cooks, toss the shrimp with the lime juice and remaining 1/2 teaspoon salt in a bowl. Let marinate at room temperature.

  3. 3

    Drain the cooked cassava, reserving 1 cup of the cooking liquid. Transfer the cassava to a blender with the reserved liquid and puree until smooth. Set aside.

  4. 4

    Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 4 minutes.

  5. 5

    Add the red and green bell peppers and cook, stirring, until they begin to soften, about 5 minutes.

  6. 6

    Stir in the diced tomatoes and cook until they break down slightly, about 4 minutes.

  7. 7

    Transfer the vegetable mixture to the saucepan with the cassava puree. Stir in the coconut milk and dendê oil, and set the pan over medium-low heat.

  8. 8

    Simmer the sauce gently, stirring occasionally, until thickened and well combined, about 10 minutes.

  9. 9

    Add the marinated shrimp and minced chile pepper to the sauce. Cook, stirring occasionally, until the shrimp are pink and opaque, about 6 minutes.

  10. 10

    Season with black pepper and additional salt to taste. Stir in the cilantro and scallions just before serving.