Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)
Source and licence
"Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Brazilian_Shrimp_and_Cassava_Sauce_(Bob%C3%B3_de_Camarao), revision 4630392), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Brazilian_Shrimp_and_Cassava_Sauce_(Bob%C3%B3_de_Camarao)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630392
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Brazil. Associated with Brazil by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 lbs (1.2 kg) medium size shrimp
- 3 lb (1.2 kg) yuca root
- 2 cups onion, chopped
- 3 cloves garlic, chopped
- ½ cup olive oil
- 6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
- ¼ cup cilantro, chopped
- 2 cups coconut milk
- ¼ cup palm oil (also known as dendê)
- Salt to taste
- Pepper to taste
Method
- Peel and cut the manioc and put in a pan with cold water and salt.
- Cook until tender, drain and reserve both the cooked manioc and the liquid.
- Discard any manioc fiber.
- Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.
- Peel and de-vein the shrimp.
- Sauté the onion and garlic in the olive oil until wilted.
- Add ½ of the chopped cilantro and the tomatoes, stirring well.
- Add the shrimp, and cook it for about 15 minutes.
- Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.
- Add the coconut milk, the remaining cilantro and the palm oil.
- Check for salt and pepper.
- Serve over Brazilian white rice.