Best 4 Shrimp Bobo Recipes

SHRIMP BOBO

Steps:

• Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
• Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
• When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
• Cut the other ½ of the cassava in cubes.
• Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
• Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
• Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
• Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
• Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
• Remove from the heat, and serve hot with white rice.

SHRIMP BOBO

Steps:

• Season the shrimp with lemon, salt and pepper.
• Peel the cassava, wash and cut it into 2 inch pieces.
• Cover with water and salt to taste.
• Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
• Drain.
• While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
• Reserve.
• Cover bottom of casserole with oil.
• Add onion, garlic and red pepper.
• Cook for about 5 minutes or until onion is transparent and pepper cooked.
• Add tomatoes, parsley; cook until tomatoes are soft.
• Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
• Add the cassava cream and bring to a boil.
• If needed add more coconut milk, mixture should resemble a heavy white sauce.
• Test salt and pepper and add more if needed.
• Add a few drops of orange food coloring.
• The Bobó should have a light orange color.
• Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
• Serve with plain white, fluffy rice.
• I always have a bottle of Tabasco on the table for pepper lovers.

BOBO DE CAMERAO (BRAZILIAN CREAMY PRAWN (SHRIMP) AND CASSAVA STE

Steps:

• Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
• Drain off most but not all of the water and mash the mixture well.
• Heat the oil and fry the onions until just starting to brown on a medium heat.
• Add the tomatoes and cook for around 5 minutes.
• Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
• Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
• Stir in the palm oil and serve with white rice and a wedge of lime.
• Food of the Gods.
• TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.