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Brazil · Shrimp

Bahian Shrimp in Creamy Cassava Coconut Sauce

Bobó de Camarão

Pure Bahia: shrimp simmered in a velvety purée of cassava and coconut milk, colored gold with dendê palm oil and finished with cilantro. Rich, mellow and made for white rice.

  • Prep 25 min
  • Cook 45 min
  • Serves 4–6
  • Level Medium
Photo: Victorgrigas · CC BY-SA 3.0
Served with: Brazilian Garlic White Rice ↓En Español

Ingredients

Tap each item as you gather it.

For the cassava cream

For the shrimp

Method

Step by step, the way it is done on the island.

  1. Cook the cassava. Boil the cassava in salted water 20–25 minutes until very soft. Drain, remove the woody center cord, and blend with the coconut milk until smooth.
  2. Season the shrimp. Toss the shrimp with the lime juice, garlic and salt and let them sit while the cassava cooks.
  3. Make the base. Heat the olive oil in a wide pot and cook the onion and peppers 6 minutes. Add the tomatoes and cook 5 minutes until soft.
  4. Cook the shrimp. Add the shrimp and cook 2 minutes, just until they start to turn pink.
  5. Finish. Stir in the cassava cream and the dendê and simmer 3–4 minutes, adding a splash of water if it’s too thick. Season, stir in the cilantro and serve with arroz brasileiro.

On the side

The side dish that belongs with it, full recipe included.

Brazil

Brazilian Garlic White Rice

Arroz Branco

Loose, fluffy white rice sautéed with onion and garlic before it simmers. On every Brazilian plate it soaks up moqueca, beans and grilled-fish juices.

  • Prep 5 min
  • Cook 25 min
  • Serves 4–6
  • Level Easy

You need

  • 2 tbsp vegetable oil
  • ½ small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups long-grain white rice, rinsed and drained
  • 4 cups boiling water
  • 1½ tsp salt

How to make it

  1. Sauté. Heat the oil in a pot over medium heat. Cook the onion 2 minutes and the garlic 1 minute, without browning.
  2. Toast the rice. Add the drained rice and salt and stir 2–3 minutes until the grains look dry and a little see-through.
  3. Simmer. Pour in the boiling water, stir once and cook uncovered on medium until the water drops below the surface of the rice, about 8 minutes.
  4. Finish covered. Cover, turn the heat to low and cook 8–10 minutes more. Rest 5 minutes and fluff with a fork.

Photo: cookbookman17 · CC BY 2.0

More ways to cook Shrimp

Same fish, a different corner of the sea.

Havana, CubaCuban Shrimp in Creole Sauce
Madrid, SpainSizzling Garlic Shrimp
Arequipa, PeruArequipa Shrimp Chowder
Charleston, South CarolinaCharleston Shrimp and Grits
Cajun Country, LouisianaLouisiana Shrimp and Crab Gumbo