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Bobo de Camarao (Shrimp in Cassava Cream)

A luxurious Afro-Brazilian dish from Bahia featuring plump shrimp in a velvety cassava cream enriched with coconut milk, palm oil, and peppers.

55 minMediumServes 4440 cal/serving

BrazilianDinnerStovetopPescatarianHigh FiberLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs large shrimp, peeled and deveined
  • 1/4 cup fresh lime juice
  • 1.5 tsp kosher salt
  • 1 lb frozen yuca (cassava), thawed, cut into 2-in chunks
  • 2 tbsp dendê (red palm oil)
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 ripe tomato, diced
  • 1.5 cups full-fat coconut milk
  • 1 cup vegetable stock
  • 1/4 cup fresh cilantro, chopped
  • 4 scallions, sliced

Instructions

  1. 1

    Toss 1.5 lbs peeled and deveined large shrimp with 1/4 cup fresh lime juice and half the 1.5 tsp kosher salt. Set aside to marinate while you prepare the base.

  2. 2

    Boil 1 lb cut into 2-in chunks frozen yuca (cassava), thawed in salted water until very tender, about 15 minutes. Drain and reserve 1 cup of cooking water. Transfer to a blender with the reserved water and blend to a smooth cream. Set aside.

  3. 3

    Heat 2 tbsp dendê (red palm oil) and 2 tbsp olive oil in a large, wide saucepan over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper and cook until softened, about 5 minutes.

  4. 4

    Add 4 minced garlic cloves and cook 1 minute until fragrant. Add 2 diced ripe tomato and cook 3 minutes until broken down.

  5. 5

    Pour in 1.5 cups full-fat coconut milk and 1 cup vegetable stock. Add the cassava cream and stir to incorporate. Season with the remaining kosher salt. Simmer over medium-low heat for 5 minutes, stirring often, until the sauce thickens and is silky.

  6. 6

    Add the marinated large shrimp and cook, stirring occasionally, for 3-4 minutes until the shrimp are pink, curled, and just cooked through.

  7. 7

    Stir in half the 1/4 cup chopped fresh cilantro. Taste and adjust seasoning. Serve over rice, topped with the remaining fresh cilantro and 4 sliced scallions.

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Questions

How much time should I plan for Bobo de Camarao (Shrimp in Cassava Cream)?

As written, 55 minutes: 25 of prep and 30 of cooking. The longest single stretch is step 2 (15 minutes): "Boil 1 lb cut into 2-in chunks frozen yuca (cassava), thawed in salted water until very tender, about 15 minutes."

What should Bobo de Camarao (Shrimp in Cassava Cream) look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the sauce thickens and is silky. Step 6: cook until the shrimp are pink, curled, and just cooked through.

Why save the pasta water for Bobo de Camarao (Shrimp in Cassava Cream)?

Step 2 reads: "Drain and reserve 1 cup of cooking water." The water is full of starch. Added back as step 2 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of coconut milk in Bobo de Camarao (Shrimp in Cassava Cream)?

The entry for Bobo de Camarao (Shrimp in Cassava Cream) calls for 1.5 cups full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Can I use frozen shrimp instead of shrimp in Bobo de Camarao (Shrimp in Cassava Cream)?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Bobo de Camarao (Shrimp in Cassava Cream) uses 1.5 lbs large shrimp, peeled and deveined.

How many carbs are in Bobo de Camarao (Shrimp in Cassava Cream)?

One serving (the recipe makes 4) has 7 g of carbohydrate in about 440 calories, with 22 g protein and 36 g fat, plus 9 g fiber and 24 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Bobo de Camarao (Shrimp in Cassava Cream)?

Refrigerate what is left of Bobo de Camarao (Shrimp in Cassava Cream) within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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