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Brazilian shrimp and cassava stew in an earthenware bowl with rice, cilantro, and lime.

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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Brazilian
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.