Brazilian Bobó de Camarão (Shrimp and Cassava Stew)

Bobó de camarão is a Brazilian coastal stew where shrimp are folded into a smooth cassava and coconut base brightened with lime and cilantro.

Cook the cassava until soft, blend it with coconut milk, and add the shrimp only at the end so they stay tender and juicy.

Keep the stew at a gentle simmer after the shrimp go in; vigorous boiling can make them firm and dry.

Serving Suggestions

Serve hot with white rice, lime wedges, chopped cilantro, and a simple green salad.

Recipe Notes

Fresh or thawed frozen shrimp work well. If the stew thickens in the refrigerator, loosen it with a little warm water or stock while reheating.

Brazilian Bobó de Camarão (Shrimp and Cassava Stew)

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Tender shrimp in a smooth cassava and coconut stew with cilantro, lime, and red palm oil.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Brazilian

Calories: 585

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Cassava Base

• 1 lb frozen cassava, peeled
• 1 cup unsweetened coconut milk
• 1/2 cup seafood or vegetable stock
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 large tomato, chopped
• 1/2 large red bell pepper, chopped

Shrimp and Finish

• 1.5 lb large shrimp, peeled and deveined
• 2 tbsp red palm oil dendê oil
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups cooked white rice for serving

Equipment

• Large pot
• Blender
• Dutch oven
• Wooden spoon

Method

 

Cook the Cassava:

1. Cover the cassava with salted water in a large pot. Boil until very tender, 20 to 25 minutes, then drain and remove any woody cores.
2. Blend the cassava with the coconut milk and stock until smooth. Add a splash more stock if needed.

Build the Stew:

1. Heat the palm oil in a Dutch oven. Cook the onion and bell pepper until softened, 5 to 6 minutes.
2. Add the garlic and tomato and cook until the tomato begins to break down, about 4 minutes.
3. Stir in the cassava mixture and simmer gently for 8 minutes, stirring often.

Finish:

1. Season the shrimp with salt and pepper. Fold them into the stew and simmer until just opaque and curled, 4 to 5 minutes.
2. Stir in the lime juice and cilantro. Serve with white rice and lime wedges.

Nutrition

Calories: 585kcalCarbohydrates: 64gProtein: 39gFat: 22gSaturated Fat: 10gCholesterol: 255mgSodium: 1040mgFiber: 5gSugar: 7g

Notes

• Remove cassava cores after boiling for a smoother purée.
• Add the shrimp only after the cassava base is fully hot and thick.