Delicious Brazilian Prawn & Cassava Stew Recipe
As Mark Twain once said: “The secret of success in life is to eat what you like and let the food fight it out inside.” I couldn’t agree more, especially when it comes to Brazilian cuisine. That’s why today, my friends, I’m here to introduce you to a dish full of flavor that will fight for your love until the very end. Brace yourself for the Bobó de camarão!
This beloved Brazilian shrimp stew recipe is a classic dish that makes anyone feel like they’re sitting by the vibrant beaches of Brazil, feeling the sun on their skin, and hearing the samba music playing in the background. The combination of fresh prawns, creamy yuca sauce, coconut milk, olive oil, palm oil (also known as dendê oil), tomatoes, onions, and lime juice creates a taste that is out of this world.
Believe me when I say this shrimp bobó set my taste buds on fire! And it’s not just me. This dish is so popular that you can find it throughout Brazil in almost every restaurant and cafe.
So what are you waiting for? Let’s take a culinary trip to Brazil and learn how to make this dish together! Trust me; it’s an experience you won’t want to miss.
Why You’ll Love This Recipe
Mark Twain once said, “Too much of anything is bad, but too much seafood is just about right.” If you’re a seafood lover like me, then you’ll definitely love this dish. The Brazilian Creamy Prawn and Cassava Stew, also known as Bobó de Camarão, is a dish that will leave you craving for seconds.
You’ll love this recipe because it’s a classic dish that’s been around for over 300 years in Brazil. It’s a dish that features the country’s staple ingredients: coconut milk, tomatoes, onions, yucca root, and palm oil. The combination of these flavors produces an explosion of all-natural goodness that is impossible to resist.
This recipe offers a really satisfying Afro-Brazilian flavor profile that will tantalize your taste buds. When you combine the creamy yucca sauce with succulent prawns, you get an addictive chowder-like stew that will warm your heart and make your tummy happy. The tender shrimp and velvety texture of the sauce will make this dish irresistible, so be prepared to have everyone asking for seconds.
Not only is this recipe delicious, but it’s also easy to make. You won’t need any fancy equipment or high-tech kitchen gadgets to prepare this dish. All you need are some basic kitchen utensils and fresh ingredients easily found at the grocery store.
So next time you’re looking for a seafood-inspired meal that packs a punch of flavor, try making this classic Brazilian dish called Bobó de Camarão. It’ll be an unforgettable feast for you and your loved ones!
Ingredient List
Bobo de Camerao is a delicious and hearty Brazilian dish that requires a blend of unique ingredients. Here is what you need to create your creamy prawn and cassava stew:
Main Ingredients:
- 2 pounds of shrimp
- 1 large cassava root
- 1 can (14 oz.) of coconut cream
- 3 diced tomatoes
- 1 diced onion
- Juice of one lime
- 2 cups of camarao stock (shrimp stock)
Additional Ingredients:
- ¼ cup of palm oil or olive oil
- ½ cup of coconut milk
- Salt and pepper to taste
These ingredients are integral to creating the perfect Bobo de Camerao, a classic dish that is satisfying in every way.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to prepare the Bobó De Camarão. This creamy shrimp and cassava stew is a classic Brazilian dish that will make your taste buds dance samba!
Below are the detailed steps on how to cook this delicious dish:
Step 1: Peel and Boil the Cassava Root
Begin by peeling and washing the yuca root. Once it is clean, cut it into small pieces, about one inch long, and add them to a pot of boiling water. Let it cook for around 15-20 minutes until the yuca is soft.
Step 2: Prepare the Shrimp Stock
While waiting for the yuca to cook, prepare the shrimp stock. In a separate pot, add two cups of water, diced onions, diced tomatoes, and shrimp shells or heads – this will give your broth a deep and rich seafood flavor. Let it simmer for around 10 minutes, and then strain it through a sieve.
Step 3: Make the Cassava Sauce
In a blender or food processor, purée the boiled yuca until it turns into a smooth paste. Set aside.
Step 4: Cook the Shrimp
Heat a pan with palm oil or olive oil over medium heat. Add diced onions and garlic until they are golden brown.
Next, add cleaned raw shrimp to the pan and let them cook for around two minutes each side. Remove them from the pan.
Step 5: Make Bobó
Using the same pan from before, add your strained shrimp stock and bring it to boil.
Lower the heat and add your yuca purée while stirring continuously. Be careful not to let any clumps of yuca form; otherwise, it will ruin the texture of the dish.
Stir in coconut milk or cream and let it simmer for around five minutes, stirring occasionally.
Add the cooked shrimp back to the pan, then add lime juice and salt to taste. Cook for an additional two minutes.
Step 6: Serve
Now that your Bobó De Camarão is ready, it’s time to plate it up! We recommend serving it with plain white rice and garnishing with fresh cilantro. Top it off with some dendê oil, which will give your dish an authentic flavor of Bahia.
Bon appétit!
Substitutions and Variations
Well, if you’re anything like me, you like to spice up your food from time to time. Luckily, this recipe is pretty customizable so you can adjust it to your taste preferences. Here are some suggestions for substitutions and variations on this delicious Brazilian shrimp stew:
– If you don’t have palm oil, you can substitute with olive oil. Just make sure you use a good quality extra virgin olive oil.
– If you can’t find cassava root, sweet potato or yams would make a great substitute. They will offer a similar texture as cassava and pair well with the shrimp.
– Don’t be afraid to add some heat—the traditional recipe doesn’t have any spice, but adding some red pepper flakes or chili powder will give it a nice kick.
– Instead of regular coconut milk, try using light coconut milk for a healthier twist on the recipe. Alternatively, use coconut cream to create an even creamier texture.
– If you want to change up the protein, try using chicken or fish instead of shrimp. Both options work well with the yuca sauce and other ingredients in this dish.
– I like to add some lime juice before serving for an extra tangy flavor. You can also experiment with adding diced tomatoes or bell peppers for additional color and texture.
Remember, these variations are just suggestions—feel free to get creative and make the recipe your own!
Serving and Pairing
Now that you have prepared this delicious Brazilian creamy shrimp and cassava stew, it’s time to serve and enjoy it. This dish is typically served with rice or another carbohydrate source like bread or potatoes. The mild sweet flavor of the cassava in this dish pairs ideally with both white and red wine, so pick your favorite and toast to a fantastic meal.
Another common side dish used in Brazil is called farofa, which is made from ground cassava or other root vegetables, roasted with onions, herbs, and butter. Its crunchy texture and crispy flavor offer the right balance to the softness of this creamy prawn stew.
Besides pairing well with wine and farofa as a side dish, this stew also goes great with a light salad of greens drizzled with lime juice or vinegar. The acidity from the vinegar cuts through the rich coconut cream in the stew and refreshes the palate.
If you are feeling indulgent, try serving this bobó de camarão over a bed of creamy mashed potatoes or polenta. This heavy starch addition will absorb all the delicious flavors of the stew while adding new layers of texture for a truly satisfying culinary experience.
Brazilian cuisine has many dishes designed to make people happy, and serving brazilian shrimp stew is one surefire way to do it for your friends’ party. So take your bowl or plate and enjoy one of the most iconic dishes known as “Bobó de camarão.”
Make-Ahead, Storing and Reheating
If you’re preparing the Brazilian Creamy Prawn and Cassava Stew, or Bobó de Camarão, ahead of time, it’s best to store the prawn creamy cassava sauce and the shrimp separately. The creamy yuca sauce can be stored in an airtight container in the refrigerator for up to three days. Before reheating, place it in a saucepan over low heat and stir continuously until it has reached the desired temperature.
In terms of storing the prawns, they are best kept in a separate airtight container or freezer-safe bag for up to two months. When ready to serve, thaw the prawns overnight in the refrigerator and reheat them in a skillet over medium-low heat.
The dish itself can also be made ahead of time and stored overnight in the refrigerator. However, it’s important to reheat it slowly over low heat so that the creamy yuca sauce does not curdle.
It’s important to note that over-reheating any dish can cause it to lose its original texture and flavor. It’s best to warm it up gently and gradually to avoid ruining the overall taste of this classic Brazilian dish called Bobó de Camarão.
Tips for Perfect Results
Now that you have all the ingredients and know how to prepare this delicious Brazilian dish, I want to share with you some tips for perfect results.
One of the most important things to consider when making bobó de camarão is the quality of your ingredients. Make sure you are using fresh prawns, ripe tomatoes, and good quality palm oil. Using high-quality ingredients will enhance the flavors of your dish and make it taste even better.
When preparing your shrimp, remove the shell and devein them. Deveining is critical as it helps remove the gritty texture from the shrimp, which can ruin the delicate flavor of the dish.
Another important factor is cooking time. Overcooking can lead to tough shrimp and a mushy consistency. Aim to cook your prawns for only 2-3 minutes or until they turn pink. You don’t want to overcook them and end up with rubbery prawns.
It’s also essential to purée your cassava into a smooth consistency. Use a good quality blender or food processor to create a creamy texture that will give your stew a more luscious feel in your mouth. A crucial step here is soaking your cassava root overnight or at least for 3 hours before boiling, peeling, and chopping them. By doing so, you optimize its nutrients.
When cooking Bobó de camarão, it’s best to use a heavy-bottomed pot that distributes heat evenly. This prevents burning on the bottom or hot spots in the stew—a Dutch oven style pot is ideal.
Lastly, let your Bobó de camarão rest for about five minutes before serving. The flavors need time to come together and settle down for maximum impact.
By following these tips, you’ll be able to plate up an excellent Bobó de camarão every time—a hearty meal that celebrates Brazil’s culture and cuisine!
Bottom Line
In conclusion, if you are searching for an incredibly flavorful and indulgent dish, Bobó De Camerao is the recipe for you! Its combination of delicious flavors is sure to be a hit for any seafood lover. The creaminess from the coconut milk and cassava sauce paired with succulent shrimp creates an authentic Brazilian taste that will transport you right to the shores of Brazil. It’s no wonder why this classic dish has become such a beloved staple in Brazilian cuisine.
With its flexibility for substitutions and variations and make-ahead options, this recipe is also perfect for any time constraint or dietary preferences. Plus, it’s a great opportunity to explore new ingredients like yucca root, palm oil, and coconut cream to elevate your cooking game.
The satisfaction of achieving a perfect balance between flavors and textures will make you feel like a pro chef. With all these benefits in mind, I highly recommend trying this dish out at home. I can guarantee that everyone will be impressed by your culinary skills! So go ahead, gather your ingredients, let the aroma fill your kitchen, and enjoy this deliciously creamy experience with Bobó De Camerao!
Bobo De Camerao (Brazilian Creamy Prawn (Shrimp) and Cassava Ste Recipe
Ingredients
- 1 lb yucca root, Peeled and chopped into 1inch pieces
- 2 tablespoons olive oil
- 2 medium onions, chopped fine
- 4 ripe tomatoes, chopped fine
- 2 lbs small cooked peeled prawns (shrimp)
- 60 g coriander, chopped (cilantro, half a large bunch)
- 100 g coconut cream, grated (in solid block form)
- 1 1/2-3 tablespoons palm oil
- 1 lime, quartered
Instructions
- 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.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.