BrazilianDinner

Recipe Story

origins & traditions

Bobó de Camarão is a beloved coastal Brazilian dish that showcases the culinary heritage of Bahia. This luxurious shrimp stew features tender cassava root blended into a silky purée, enriched with coconut milk and aromatic dendê palm oil. The dish begins by simmering cassava until tender, then pureeing it to create a velvety base. Fresh shrimp are quickly sautéed with garlic, onions, bell peppers, and tomatoes, then folded into the cassava cream. The distinctive red-orange dendê oil adds a unique flavor profile that sets this dish apart. Traditionally served with white rice and a sprinkle of fresh cilantro, Bobó de Camarão represents the perfect marriage of Portuguese, African, and indigenous Brazilian cooking techniques. Each spoonful delivers a harmonious blend of sweet shrimp, creamy cassava, and aromatic spices that transport you straight to the tropical beaches of Brazil.

Instructions

step by step

0/11 done

Peel and cube the cassava root into 1-inch pieces, removing the woody core. Place in a large pot with water and 1 teaspoon salt. Bring to a boil and cook for 25-30 minutes until very tender.
While cassava cooks, clean and devein the shrimp, pat dry and season with salt and black pepper. Set aside.
Drain the cooked cassava, reserving 1 cup of cooking liquid. Transfer cassava to a blender with coconut milk and blend until completely smooth and creamy. Set aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onions and cook for 3-4 minutes until softened.
Add minced garlic and diced bell peppers to the skillet. Sauté for 2-3 minutes until fragrant.
Add diced tomatoes, tomato paste, and cook for 5 minutes, stirring occasionally until tomatoes break down.
Pour the cassava purée into the skillet with the vegetables. Stir well to combine. If too thick, add some reserved cooking liquid to reach desired consistency.
Add cayenne pepper, paprika, and adjust salt to taste. Simmer on low heat for 5 minutes, stirring occasionally.
Increase heat to medium-high. Add the seasoned shrimp to the sauce and cook for 4-5 minutes, stirring gently, until shrimp turn pink and are just cooked through.
Remove from heat and stir in the remaining tablespoon of olive oil for extra richness.
Garnish with fresh cilantro and serve immediately over white rice with lime wedges on the side.

Bobó de Camarão

4.3 (54)

A creamy Brazilian shrimp stew with cassava purée, coconut milk, and dendê oil, creating a rich and comforting dish from Bahia that brings together African and indigenous influences.

medium

1h 10m

6 servings

Ingredients

0 of 15 checked

Main

800 grams shrimp, peeled and deveined
4 pieces sweet-potatoes, peeled and cubed (substitute for cassava)
2 cups coconut, coconut milk

Aromatics

1 pieces onions, finely diced
6 cloves garlic, minced

Vegetables

2 pieces bell-peppers, diced
3 pieces tomatoes, diced
2 tablespoons tomato-paste, none

Cooking Fat

3 tablespoons olive-oil, none

Garnish

3 tablespoons cilantro, chopped
2 pieces lime, cut into wedges

Seasoning

2 teaspoons salt, none
1 teaspoons black-pepper, freshly ground
1/2 teaspoons cayenne, none
1 teaspoons paprika, none

Chef Tips

expert advice

•For authentic flavor, try to find dendê (red palm oil) at Brazilian or African markets - it adds a distinctive color and taste.

•If unavailable, substitute with additional olive oil and a pinch of turmeric for color.

•The cassava can be prepared a day ahead and refrigerated.

•Some cooks like to add a splash of coconut milk at the end for extra creaminess.

•For a spicier version, add fresh malagueta peppers or increase the cayenne.

•The dish should have a creamy, porridge-like consistency - adjust with reserved cassava water as needed.

•Fresh shrimp work best, but frozen will work if thoroughly thawed and patted dry.

•Do not overcook the shrimp or they will become rubbery.

Brazilian

👍 Beginner Friendly

40 mineasy