Bobó de Camarão: Shrimp in Cassava Cream

How to Make Bobó de Camarão: Shrimp in Cassava Cream at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 pound shrimp
• 1 pound cassava
• 1 can coconut milk
• 1 medium onion
• 3 cloves garlic
• 1 bunch cilantro
• 1 medium lime
• 1 large tomato
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder

Instructions

1. 1

   Peel and chop the cassava into small chunks. Place in a pot, cover with water, and bring to a boil. Cook for about 20 minutes or until tender.

2. 2

   While the cassava is cooking, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until translucent.

3. 3

   Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

4. 4

   Stir in chopped tomato, salt, black pepper, and chili powder. Cook for 5 minutes until the tomato softens.

5. 5

   Once the cassava is cooked, drain and blend it with coconut milk until smooth and creamy.

6. 6

   Pour the cassava cream into the skillet with the onion and tomato mixture. Stir well to combine.

7. 7

   Add the shrimp to the skillet, cooking for about 5-7 minutes until they turn pink and opaque.

8. 8

   Finely chop the cilantro and mix it into the dish, reserving some for garnish. Squeeze lime juice over the top.

9. 9

   Serve hot, garnished with extra cilantro and lime wedges on the side.