Shrimp Bobo

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  • Ready In: 1:30 h
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The bobo of prawns said in Portuguese Bobo de Camarao is one species  from soup of shrimp (camarao) usually served with white rice. Typical of Bahian cuisine.

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Ready in 90 min.


  • 600 g of whole prawns
  • 500 g of cassava
  • 4 tablespoons of olive oil
  • 4 skinless and seedless tomatoes cut into cubes
  • 3 clove of minced garlic
  • 1 chopped onion
  • 1/2 red pepper cut into cubes
  • 200 ml of coconut milk
  • 2 tablespoons of cilantro
  • 2 tablespoons of chives
  • 2 tablespoons of chopped parsley
  • Salt, pepper, chilli to taste


Step 1

Peel the cassava, put in a pot with water and cook until the cassava becomes soft. Remove the central thread and cut into small pieces.

Step 2

Clean the shrimp. Don't throw your head and skin away. it will be used to make the broth.

Step 3

In a pan, fry the garlic, onion, add the peppers, tomatoes and chilli. salt and pepper to taste. Leave aside

Step 4

Make a broth with the head and casca of the prawns, adding a little garlic, parsley and chives. Collar the broth and keep it aside.

Step 5

In a blender, put the cassava, coconut milk, and a little broth. Blend until creamy

Step 6

Put the cream in a large pot, add the broth as required (it must remain creamy), add the sauté. Stir and bring to a low heat.

Step 7

Meanwhile in a pan heat a little oil, sear the prawns for a few minutes. Incorporate the prawns into the cassava cream, stirring, and lastly add the dende oil.

Step 8

Season with salt, Remove from heat, sprinkle with coriander or parsley to taste and serve.

Step 9

Normally we serve this delight along with Brazilian white rice.

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