Bobó de Camarão – Brazilian Shrimp Stew

Method12 steps · about 1 hr 5 min

1. 1

   Step 1: Heat the palm oil (2 teaspoons) in a dutch oven over medium heat.

   Uses 2 teaspoons of palm oil (azeite de dendê)

2. 2

   Step 2: Add the onion (1 large) and saute until soft.

   Uses heated palm oil · 1 large onion, diced (a heaping cup)

3. 3

   Step 3: Next, add the Brazilian sofrito (1 tablespoon), and saute until fragrant.

   Uses softened onion · 1 tablespoon Brazilian sofrito (or 4 cloves of garlic, minced)

4. 4

   Step 4: Then, add the bell peppers, and saute until soft.

   Uses onion and sofrito base · 1/4 cup red bell pepper, diced · 1/4 cup green bell pepper, diced · 1/4 cup yellow bell pepper, diced

5. 5

   Step 5: Then, add the tomatoes (3) and cook until soft.

   Uses softened bell pepper base · 3 tomatoes, cut into chunks

6. 6

   Step 6: Add in the ginger (1 tablespoon) and the chopped cilantro (1/4 cup). Stir to combine.

   Uses tomato and pepper base · 1 tablespoon grated ginger · 1/4 cup cilantro, roughly chopped (and more for garnish)

7. 7

   Step 7: Add the shredded yuca, season with salt and pepper (to taste) and stir to combine.

   Uses ginger and cilantro vegetable base · 1.3 pounds yuca root, peeled, shredded · salt and pepper to taste

8. 8

   Step 8: Pour in the coconut milk, and 2 cups of water. Stir and simmer covered over low heat until the yuca is cooked, about 25 minutes, while stirring regularly.

   Total yuca simmer; add green onion and chili halfway · 25 minUses seasoned yuca and vegetable mixture · 1 14oz can of coconut milk · 2 cups water, for simmering yuca

9. 9

   Step 9: About halfway, add the chopped green onions (1/4 cup) and the chili peppers—if the mixture starts to get too thick, and starts to stick at the bottom of the pan, add another cup of water (1). (Please note that there will be some pieces of yuca that aren't completely soft and disintegrated, and that's normal.)

   Uses simmering coconut yuca mixture · 1/4 cup green onion, sliced · 1-2 hot peppers (Dedo de moça, red aji pepper, Serrano pepper) · 1 additional cup water, only if stew thickens and sticks

10. 10

    Step 10: When the yuca is mostly cooked, add the lime (1) juice to the peeled and deveined shrimp (2 pounds large), and stir to combine.

    Uses 2 pounds large shrimp, peeled and deveined (pink, white, etc) · 1 lime, juiced

11. 11

    Step 11: After about 2 minutes, add the shrimp to the mixture. Cook another 10-15 minutes, until shrimp is just cooked and pink. (Cooking the shrimp for much longer will yield chewy, tough shrimp.)

    Cook shrimp through · 15 minUses yuca stew base · lime-seasoned shrimp

12. 12

    Step 12: Serve over white rice and garnish with fresh cilantro.

    Uses cooked shrimp and yuca stew · fresh cilantro, optional extra for garnish · cooked white rice, for serving