Recipe for Bobó de Camarão(Shrimp in Yuca Cream)

Ingredients

4 lbs medium size shrimp
1 1/2 lb yuca or manioc root
2 cups onion, chopped
3 cloves garlic, chopped
1 cup olive oil
8 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)
1 cup cilantro, chopped
2 cups coconut milk
1/2 cup dendê or palm oil
6 Tbsp ginger, grated
4 red bell peppers, chopped
salt and pepper

Instructions

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, using some of the liquid to help in the process. Do not use a blender or food processor.

Peel and devein the shrimp, reserve the shells and make a broth to be used in the bobó. Sauté the onion and garlic in the olive oil until wilted. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more shrimp broth 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.





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