Dinner · 60 min · brazilian

Bobo de Camarao (Shrimp in Cassava Cream)

Shrimp does the heavy lifting here, with cassava rounding it out. A Brazilian dinner that takes 60 minutes, start to finish.

Ingredients

• 1.5 lb Shrimp
• 2 lb Cassava
• 1.5 cups Coconut milk
• 3 tbsp Red palm oil
• 1 Onion
• 2 Tomatoes
• 1 Bell pepper
• 4 cloves Garlic
• 0.5 cup Cilantro
• 1 Lime
• 2 tsp Salt

Steps

1. Peel the cassava, remove the woody core, and boil in salted water 25 minutes until completely tender and starting to fall apart. Drain well.
2. Blend the hot cassava with the coconut milk until utterly smooth and creamy — this silk is the entire foundation of bobó. Keep warm.
3. Sear the shrimp quickly in the palm oil, 1 minute per side, then set aside. They finish in the sauce; overcooked shrimp turn to rubber.
4. In the same pot, soften the onion, pepper, and garlic, then add the tomatoes and cook 8 minutes into a sauce.
5. Stir the cassava cream into the sauce and simmer 5 minutes, until thick enough to coat a spoon heavily. Season boldly with salt and lime juice.
6. Fold the shrimp back in, warm through 2 minutes, and shower with cilantro. Serve over white rice — the rice is essential for catching every drop of the golden cream.

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