Brazilian Cassava Cream with Shrimp (Bobó de Camarão)
You are going to love this authentic and delicious Brazilian Bobó de Camarão - succulent shrimp in a comforting cassava cream with coconut milk.
Servings: 8
Equipment
- Immersion blender
Ingredients
- 1 kg shrimp (prawns) peeled and deveined (2 lbs)
- 800 g cassava (yuca) root already peeled, if fresh, and cut into 8-10 cm (3-4 in) sections, or frozen (1¾ lbs)
- 4 Tbsp palm oil divided (3 + 1)
- 1 large onion diced
- 4 cloves garlic minced
- 4 medium tomatoes diced
- ½ red bell pepper (optional)
- 1 bunch fresh cilantro leaves and stalks finely chopped and separated
- 400 ml coconut milk (1 can) full-fat
- 2 cups shrimp stock (homemade or store-bought) or water
- ½ lime juiced
- salt and pepper to taste
Instructions
- Prep and measure the ingredients as listed. Prep the base: Place the cassava pieces in a large pot, cover with water, and add a generous pinch of salt. Boil over medium-high heat until fork-tender (about 20–30 minutes, or 10–15 minutes in a pressure cooker).
- Clean and mash: Drain the cooked cassava. Carefully pull out and discard the tough, woody string that runs right through the center of the root. Mash the cassava thoroughly with a fork and set aside.
- Marinate the shrimp: In a large bowl, toss the shrimp with 1 tsp of salt, a pinch of black pepper, 1 minced garlic clove, and the lime juice. Let it marinate while you prepare the aromatic base.
- Sauté the aromatics: In a wide pot (metal or clay), heat 3 Tbsp of the palm oil over medium-high heat. Sauté the onions, chopped cilantro stalks, and bell pepper (if using) with a pinch of salt until softened. Add the remaining minced garlic and cook for 1 minute until fragrant.
- Build the sauce: Add the diced tomatoes and cook for 3 to 4 minutes until they break down into a rustic, jammy sauce. Stir in half of the chopped cilantro leaves.
- Simmer the cream: Pour in the coconut milk and 1 cup of the shrimp stock. Bring to a gentle boil, then slowly stir in the mashed cassava until fully combined and creamy. *Note: If the mixture is too thick, gradually add the remaining stock until you reach your desired consistency.
- Texture choice: For a rustic, chunky texture, leave the base as is. For a silky-smooth cream, carefully blend the mixture directly in the pot using an immersion blender. Turn the heat to low.
- Sear the shrimp: In a large skillet over high heat, add the remaining 1 Tbsp of palm oil. Sauté the marinated shrimp with 1 Tbsp of cilantro leaves for just 2 to 3 minutes, until they turn pink and start to curl.**Important: Do not overcook the shrimp here! They only need a quick sear as they will finish cooking in the hot creamy base.
- Combine and finish: Pour the shrimp and all their flavorful pan juices directly into the pot with the cassava purée. Stir gently to combine and adjust salt to taste.
- Marry the flavours: Let the mixture simmer gently on low heat for 5 minutes so the flavours meld. Turn off the heat, sprinkle with the remaining cilantro, and serve hot.
Notes
- Peeling Tip: Use a heavy-duty "Y" vegetable peeler to easily remove both the dark brown bark and the inner pink layer of fresh cassava root.
- Blender Safety: If you don't have an immersion blender and want a smooth texture, you can transfer the mixture to a traditional blender. Work in small batches and be incredibly careful blending hot liquids; ensure the blender lid cap is slightly vented to let steam escape.
- Prep Ahead instructions: If entertaining, you can prepare the cassava cream base in advance (up to Step 7). When ready to serve, reheat the base over low heat (stirring frequently so it doesn't stick), quickly sear the shrimp, fold them in, and simmer for 5 minutes before serving!