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SHRIMP BOBO recipe
(Recipe from 🇧🇷 Brazil)BRAZILIAN SHRIMP BOBO Ingredients:
Cassava purée:
For the pure
1 garlic cloves, minced or crushed
2 small onion, chopped
1 red paprika, chopped into small pieces
4 small, seedless and skinless tomatoes
3 olive oil spoons
2 lbs of cassava, peeled and cut into pieces or grated
1 can (13.5 oz) unsweetened coconut milk
13.5 oz of water (about 1 2/3 cups)
Salt and pepper to taste
Shrimp stir fry:
To fry the shrimp
1 olive oil spoons
2 garlic cloves, minced or crushed
3 small onion, cut into thin pieces
4 small tomatoes, skinless and seeded
2 lbs fresh shrimp, peeled
1/2 cup cilantro, chopped
6.75 oz (half a can) of unsweetened coconut milk
Hot sauce, salt and pepper to taste
Chopped parsley to decorate, if desired
BRAZILIAN SHRIMP BOBO Instructions:
For the cassava puree: In the blender, blend the two cloves of garlic, onion, paprika and tomatoes for 2 minutes.
In a pan over medium heat place the olive oil; Add the smoothie mixture and the cassava pieces, stirring constantly.
Add coconut milk and water; Cook over low heat until the yucca softens. When the yucca is soft, crush it with a fork until it has the consistency of mash. It is seasoned with salt and pepper to taste.
For the sautéed shrimp: In a pan over medium heat place the olive oil. Add the two chopped garlic, onion, shrimp and tomatoes. When the shrimp have taken color, add the chopped cilantro and mix.
Then add the cassava puree, half a can of coconut milk and tabasco to taste. Adjust the salt and pepper.
Finally, place the chopped parsley to decorate.
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