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BBMAG LATINOS | Shrimp Bobó 

Shrimp Bobó 

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This recipe comes from the state of Bahia, in the north of Brazil, and is a real favourite among locals. It’s super easy to prepare and simply irresistible. 

Bobó is essentially moqueca, a traditional Brazilian fish stew, but made with cassava. The key is to get the moqueca consistency right, then you are guaranteed a creamy and velvety texture. 

 

Ingredients (for 2 to 3 people) 

500g of fresh medium-sized shrimp, complete with shell and head 

1 chopped onion 

2 chopped tomatoes 

1 chopped red pepper 

3 tablespoons of dendê palm oil (2 for the moqueca and 1 for sauteing the shrimp) 

2 spoons of olive oil 

15g of chopped cilantro 

2 crushed garlic cloves 

400ml of coconut milk 

100g of cassava 

The water from boiling the cassava 

Salt 

Black pepper 

 

Preparation 

Boil the peeled cassava with a little salt until soft. Dice into pieces for a faster cooking time. 

Deshell and clean the shrimp and, using a toothpick, remove the intestine. 

Run the shells and head under water and let dry. Remove the shrimp eyes. 

Meanwhile, season the shrimp with crushed garlic, 2 tablespoons of olive oil, and salt and black pepper. 

Place the shells and heads in a pan and add 2 tablespoons of olive oil. Let it brown for about 3 minutes. Add the onion, peppers and tomatoes. Sauté for 5 minutes. Add the cilantro, salt, black pepper and coconut milk. Cover and cook for 3 minutes. Add the palm oil and cook for another 2 minutes. Beat the moqueca in a blender with 1 cup of the cooking water from the cassava. Strain. 

Now beat the broth with the cooked cassava. Add a little of the cooking water to help reach a creamy texture. Continue to blend until you achieve a velvety consistency. 

Return the now creamy bobó to a pan and stir constantly under a low heat until it comes to a boil. Turn off the heat. 

In a non-stick pan, quickly sauté the shrimp with a spoonful of palm oil. Add a spoon of water and cover. Cook for 2 minutes. Place the shrimp inside the bobó. Serve on a platter and garnish with more shrimp. Whip up some rice and there you have it: Bahia on a plate! Enjoy! 

 

 

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About Author

Luciana Berry’s mission as a chef in the UK is to showcase the exotic flavours and ingredients that are integral to Brazilian cuisine. Luciana is an Ambassador of Brazilian cuisine and culture in the UK mixing modern and classic cooking techniques to deliver impressive yet subtle tastes from a country which until now few other chefs have successfully exploited.