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Yours Weeks favorite

BOBÓ de CAMARÃO

BOBO SHRIMP Recepy 


  • 3 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, skin removed with a vegetable peeler
  • 4 ripe red tomatoes, chopped
  • 1 cup canned tomato sauce or tomato puree
  • 2 cups of cassava puree (see recipe below)
  • 1 cup of requeijão (cream cheese can be substituted)
  • 1 cup coconut milk
  • Salt and pepper to taste
  • 1 1/2 peperoncino peppers, sliced thinly
  • 1 tablespoon azeite de dendê (dendê oil)
  • 1 cup shrimp stock (see recipe below, or use purchased seafood stock)
  • 2 pounds shrimp, size large, peeled & deveined, tails removed
  • 1/3 cup chopped parsley
  • 1/3 fresh coriander


  • FOR THE SHRIMP STOCK
    • 4 tablespoons unsalted butter
    • 1 large carrot, peeled & cut into chunks
    • 2 celery stalks, cut into chunks
    • 2 cloves of garlic, smashed
    • 1 onion, peeled and quartered
    • 4 cloves
    • 2 bay leaves
    • 12 cups water


  • FOR THE MANIOC PUREE
    • 4 cups shrimp stock
    • 1 pound cassava roots
    • salt
    • pepper

BackGround

When I was a kid I heard the story about the cassava plant.

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Find out more

Try also our Fish Moqueca

For the Coconut Fish Moqueca you will need:

Ingredients


•2 fresh limeS

•Ground black pepper 

•2 garlic cloves, 

•sea bass or halibut fillet, 

•Olive oil 

•2 onionS 

•1 Green bell pepper

•1 Red bell pepper 

•5 garlic cloves, 

•Bay leaf 

•1 can chopped tomato

•One Red Tomato;

•Fresh Coriander 

•Palm Oil optional; 1 cup light 

•coconut milk (I bring)

•teaspoon ground red pepper

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