Brazilian
Bobó de Camarão
A Bahian shrimp stew with a silky cassava cream, coconut milk, dendê oil, cilantro, and a gentle chile warmth. The shrimp are added at the end so they stay tender in the rich, fragrant sauce.
Watch it madeMohamad Hindi · 1:18
Ingredients
- Raw shrimp, shell-on400g
- Cassava, peeled and woody core removed400g
- Full-fat coconut milk200ml
- Dendê oil2 tbsp
- Yellow onion, finely chopped1 small
- Garlic cloves, minced2
- Ripe tomato, seeded and chopped1 medium
- Green bell pepper, finely chopped1/4 cup
- Dried shrimp, rinsed and finely chopped1 tbsp
- Lime juice1 tbsp
- Fresh cilantro, chopped1/3 cup
- Scallion, thinly sliced1
- Malagueta chile or hot sauceto taste
- Saltto taste
- Black pepperto taste
- Water3 cups
Method
- Peel the shrimp, keeping the shells, and season the cleaned shrimp with lime juice, a pinch of salt, and black pepper; refrigerate while you cook the base.
- Place the shrimp shells in a saucepan with 3 cups water, bring to a simmer for 15 minutes, then strain and reserve the stock.
- Add the cassava to the shrimp stock and simmer until very tender, about 20 to 25 minutes.
- Remove any remaining tough fibers from the cooked cassava, then blend the cassava with the coconut milk and enough cooking stock to make a thick, smooth cream.
- Warm the dendê oil in a heavy pan over medium heat and sauté the onion until soft, about 4 minutes.
- Add the garlic, tomato, green bell pepper, and dried shrimp, then cook until the tomato breaks down into a fragrant refogado, about 5 minutes.
- Stir in the cassava-coconut cream and simmer gently for 8 to 10 minutes, stirring often so it does not stick.
- Add the seasoned shrimp and cook just until pink and firm, about 3 to 4 minutes.
- Adjust the salt, pepper, and malagueta chile, then stir in the cilantro and scallion.
- Serve hot, traditionally with white rice and a little extra dendê oil if desired.
Common questions
Can I substitute shrimp with another protein in Bobó de Camarão?
Yes. Firm fish, scallops, or cooked crab work well; add them near the end so they don’t overcook. For a vegetarian version, use mushrooms and extra dried seaweed or miso for savory depth, but keep the cassava-coconut base.
How long does Bobó de Camarão take from start to finish?
Plan on about 50 to 70 minutes. The cassava usually takes the longest, around 20 to 25 minutes to soften, plus time to make the stock, cook the refogado, and finish the shrimp gently.
What are the most common mistakes when making Bobó de Camarão?
The biggest mistakes are undercooking the cassava, leaving fibrous strands in the puree, and boiling the final stew too hard, which can make it split or stick. Also avoid overcooking the shrimp; add them only at the end.
How should I store and reheat leftovers?
Cool quickly and refrigerate in a sealed container for up to 3 days. Reheat slowly over low heat, stirring often and adding a splash of water or coconut milk if needed. Avoid vigorous boiling, which can toughen the shrimp and thicken the sauce too much.
What should I serve with Bobó de Camarão?
Serve it hot with white rice, farofa, and sometimes extra lime or hot sauce on the side. A simple green salad or sautéed greens also balance the richness. Fresh cilantro and scallions on top add brightness right before serving.