Recipe for Bobó de Camarão(Shrimp in Yuca Cream)


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here