Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)

Ingredients

• 3 lbs (1.2 kg) medium size shrimp
• 3 lb (1.2 kg) yuca root
• 2 cups onion, chopped
• 3 cloves garlic, chopped
• ½ cup olive oil
• 6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
• ¼ cup cilantro, chopped
• 2 cups coconut milk
• ¼ cup palm oil (also known as dendê)
• Salt to taste
• Pepper to taste

Steps

1. Peel and cut the manioc and put in a pan with cold water and salt.
2. Cook until tender, drain and reserve both the cooked manioc and the liquid.
3. Discard any manioc fiber.
4. Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
5. Peel and de-vein the shrimp.
6. Sauté the onion and garlic in the olive oil until wilted.
7. Add ½ of the chopped cilantro and the tomatoes, stirring well.
8. Add the shrimp, and cook it for about 15 minutes.
9. Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
10. Add the coconut milk, the remaining cilantro and the palm oil.
11. Check for salt and pepper.
12. Serve over Brazilian white rice.

More recipes with shrimp, cassava, onion, garlic, tomatoes, cilantro, coconut milk or palm oil

Adapted from “Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.