Entree: Brazil – Rio de Janeiro – Bobó de Camarão (Creamy shrimp and cassava stew enriched with coconut milk and palm oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) medium shrimp, peeled and deveined (about 20–24 shrimp)
- 1 lb (450 g) cassava (yuca), peeled, cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 1 can 13.5 oz (400 ml) full-fat coconut milk
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 2 tbsp (30 ml) dendê (palm) oil
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 3 cloves garlic, minced (about 0.5 oz (15 g))
- 2 medium tomatoes, seeded and chopped (about 8 oz (225 g))
- 1 small red bell pepper, seeded and chopped (about 4 oz (115 g))
- 1 small hot pepper (malagueta) or 1/2 tsp (1 g) red pepper flakes, optional
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) butter (optional, for extra richness)

Show original ingredient measurements

- 1 lb (450 g) medium shrimp, peeled and deveined (about 20–24 shrimp)
- 1 lb (450 g) cassava (yuca), peeled, cut into 1–2 inch pieces
- 1 can 13.5 oz (400 ml) full-fat coconut milk
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 2 tbsp (30 ml) dendê (palm) oil
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 medium tomatoes, seeded and chopped (about 8 oz / 225 g)
- 1 small red bell pepper, seeded and chopped (about 4 oz / 115 g)
- 1 small hot pepper (malagueta) or 1/2 tsp (1 g) red pepper flakes, optional
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) butter (optional, for extra richness)

Instructions

1. In a medium pot, cover cassava with water, add a pinch of salt, bring to a boil, and simmer until very tender, about 20–25 minutes. Drain and reserve about 1/2 cup (120 ml) cooking water.
2. While cassava cooks, heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté onion until translucent, 4–5 minutes. Add garlic, bell pepper, and tomatoes; cook until softened, 5–6 minutes. If using hot pepper, add with the garlic.
3. Add sautéed vegetable mixture to the drained cassava in a blender or food processor. Pour in coconut milk and 1/2 cup (120 ml) broth or reserved cassava water; purée until very smooth. If mixture is too thick, thin with remaining broth to a thick soup consistency.
4. Return purée to the pot over low heat. Stir in dendê (palm) oil and butter if using, and season with salt and pepper. Keep warm and gently simmer, stirring occasionally for 5 minutes to meld flavors.
5. In the skillet used earlier, add a touch of oil if needed and sauté shrimp over medium-high heat until just cooked through, 2–3 minutes per side depending on size. Season shrimp lightly with salt and pepper and finish with lime juice.
6. Fold cooked shrimp into the bobó purée, adjust seasoning with salt, pepper, and more lime if needed. Remove from heat, stir in chopped cilantro, and serve hot with white rice and extra cilantro on top.