Bobó de Camarão

Experience the vibrant flavors of Brazil with Bobó de Camarão, a creamy shrimp stew enriched with coconut milk and cassava. Ideal for a cozy weeknight dinner or a festive gathering with friends and family.

• 500 g cleaned shrimp
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 400 ml coconut milk
• 200 g cassava (manioc)
• 1 cup chicken broth
• to taste salt and pepper
• 2 tablespoons chopped cilantro

Method

1. 1

   In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Add the minced garlic and sauté for an additional minute until fragrant.

3. 3

   Stir in the chopped cassava and chicken broth. Bring to a boil, then reduce heat and simmer until the cassava is tender, about 20 minutes.

4. 4

   Once the cassava is tender, use an immersion blender to blend the mixture until smooth. Stir in the coconut milk, and season with salt and pepper.

5. 5

   Add the cleaned shrimp to the pot, and cook for about 5-7 minutes until they turn pink and are cooked through.

6. 6

   Remove from heat and let it rest for a few minutes. Serve hot, garnished with chopped cilantro.