A Brazilian Dish, Bobó de Camarão

Name: A Brazilian Dish, Bobó de Camarão
Yield: 8 servings
Cuisine: American
Ingredients: 3 Onions; 3 Ripe tomatoes; 1 Green bell pepper; 2 tbsp Finely chopped cilantro; 500 grams Mandioca potatoes or cassava roots (can be substituted with potatoes instead, refer to ＊ note); 200 ml Olive oil; 500 ml Coconut milk; 600 grams Regular-sized shrimp (or small size); 1 clove Garlic; 1 tbsp Salt; 1 tbsp Finely chopped cilantro; 1 Ripe tomato; 1 Onion; 1/2 Green bell pepper; 50 ml Olive oil; 500 ml Coconut milk; 2 tbsp Dendê oil (palm oil)

cookpad.japan @cookpad_jp

This is an iconic dish from the Bahia region of Brazil.

Use any size and amount of shrimp depending on your circumstances. Dendê oil is a must item! is what I'd like to say, but it's perfectly fine, even without it. While enjoying this dish the other day, I couldn't help but wonder, if I use nam pla instead of dendê oil, this dish might as well become a Thai dish! Recipe by Radorin

This is an iconic dish from the Bahia region of Brazil.

cookpad.japan @cookpad_jp

This is an iconic dish from the Bahia region of Brazil.

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Ingredients

8 servings

Ingredients for the potato cream:
3Onions
3Ripe tomatoes
1Green bell pepper
2 tbspFinely chopped cilantro
500 gramsMandioca potatoes or cassava roots (can be substituted with potatoes instead, refer to ＊ note)
200 mlOlive oil
500 mlCoconut milk
Ingredients for the shrimp soup:
600 gramsRegular-sized shrimp (or small size)
1 cloveGarlic
1 tbspSalt
1 tbspFinely chopped cilantro
1Ripe tomato
1Onion
1/2Green bell pepper
50 mlOlive oil
500 mlCoconut milk
2 tbspDendê oil (palm oil)

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Steps

1

Finely chop all the vegetables except for the potatoes. Peel the tomatoes by roasting them over gas flame (refer to Note 1), take the seeds out, and finely chop them.
2

For the potato cream: Peel the potatoes, (cut into bite-sized pieces), then pulse in a food processor.
3

The potatoes should look like this.
4

Add the potatoes from Step 3 and the rest of the vegetables to a pot, and mix. Heat the pan over high heat, pour olive oil and coconut milk while stirring constantly.
5

It will burn easily so stir continuously.
6

Once the potatoes are cooked through, the color of the potato cream will turn yellow and it will become sticky. Hang in there, and continue mixing.
7

Once the potato cream is slightly bubbly, simmer for another 10 minutes, while stirring constantly to prevent it from burning. The potato cream will become thick and sticky.
8

How to make the shrimp soup: Pour olive oil and the garlic in a large deep pan and heat over high heat. Add the shrimp, vegetables, and salt, and heat until cooked through.
9

Pour coconut milk into the pan from Step 8 in several batches, once it comes to a boil, continue simmering over high heat for another 5 minutes, stirring constantly.
10

Add the potato cream from Step 7 to the shrimp soup from Step 9, combine well, and simmer for about 5 minutes while stirring constantly.
11

Before turning off the heat, pour in the dendê oil, and give it a quick stir.
12

Serve with long-grain rice (refer to Note 2). It will be delicious served with pimenta oil (Brazilian hot pepper oil), tabasco, or lemon juice, according to preference.
13

Note 1: Refer to "Quick! Easy! Foolproof! How to Toast and Peel Tomatoes". Note 2: Refer to "How to cook long-grain rice".
https://cookpad.wasmer.app/us/recipes/144101-how-to-cook-long-grain-rice-brazilian-style

How to Cook Long Grain Rice - Brazilian-Style!
14

Note: When making this dish with potatoes, the sauce will not thicken as much, so decrease the amount of coconut milk, and stir in a small amount of katakuriko dissolved in water, to thicken the sauce.