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 Bobo de Camarao a Brazilian Recipe

World Cup Brazil 2014

(Shrimp in Yuca Cream) a Brazilian Recipe

 

 
 

 

 

Photos:

 Brazil Travelnet

  Bobo de Camarao

Ingredients:

3 lbs medium size shrimp
3 lbs cassava (manioc), peeled and chopped
6 medium tomatoes, peeled, seeded and chopped or 2 large cans of diced tomato
2 cups of coconut milk
Juice of 1 lime
1 red pepper
1 green pepper
1 bay leaf
cup azeite de dende (palm oil)
cup olive oil
1 garlic glove, crushed
3 medium onions, shredded
6 sprigs of Parsley, 6 sprigs onions
Salt and pepper to taste

Directions:

1. Clean the shrimp and marinate them with salt, pepper and the limejuice for an hour.

2. Cook the cassava in water with 1 chopped onion and 1 bay leaf for approximately 30 minutes or until tender. Reserve some of the water.

3. Add 1 cup of coconut milk to the cooked cassava and blend the mixture. If the mixture is too thick, add a little of the reserved water from cooking the cassava.

4. Heat the olive oil on medium heat; add 2 onions, 1 clove of garlic, sprigs of parsley, spring onions and tomatoes. Cook for about 5 minutes. Add the shrimp and the coriander. Let simmer over low heat for some minutes (10 to 15 minutes. Salt to taste.

5. In a large saucepan stir in the cassava, the shrimp sauce, one cup of coconut milk and keep stirring until the mix acquires a good consistency. Add the azeite de dende (palm oil), stir quickly and remove from heat.

6. Serve over white rice (arroz branco).


 

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