Bobo de Camarao (Shrimp Bobo)

🛒 Ingredients

• Shrimp, raw, peeled and deveined 500 g · 425 kcal
• Cassava (Yuca), peeled and chopped 700 g · 1120 kcal
• Coconut milk (full fat) 400 g · 920 kcal
• Dendê oil (palm oil) 55 g · 495 kcal
• Onion, medium, chopped 150 g · 60 kcal
• Garlic cloves, minced 20 g · 30 kcal
• Red bell pepper, medium, chopped 150 g · 45 kcal
• Tomatoes, medium, chopped 300 g · 54 kcal
• Fresh cilantro, chopped 30 g · 7 kcal
• Lime, juiced 50 g · 15 kcal
• Shrimp or vegetable broth 250 g · 25 kcal

👨‍🍳 Instructions

1. Peel and chop the cassava. Boil the cassava in salted water until very tender, then drain and set aside.
2. In a blender or food processor, combine the cooked cassava with half of the coconut milk and blend until smooth, adding a little broth if needed.
3. Heat the dendê oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion, garlic, and red bell pepper until softened, about 5-7 minutes.
4. Add the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until they break down slightly.
5. Pour in the remaining coconut milk and broth, then bring to a gentle simmer. Stir in the cassava puree and mix well to combine.
6. Add the raw shrimp to the pot and cook for 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook.
7. Remove from heat, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.