Bobó de Camarão – Brazilian Shrimp Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
311 kcal
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Course
Main Course
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Cuisine
Brazilian
Bobó de Camarão – Brazilian Shrimp Stew
Description
Bobó de Camarão blends peeled, deveined shrimp with shredded yuca root simmered in coconut milk and palm oil (azeite de dendê). The tender yuca forms a thickened, creamy base enriched with coconut’s smoothness while the palm oil provides a bright orange color and characteristic flavor. Sautéed onion, bell peppers in three colors, tomatoes, ginger, and chopped cilantro build a fragrant savory foundation. The inclusion of hot peppers adds a mild to moderate heat, balanced by lime juice added to shrimp before cooking.
The stew has a thick consistency with partially soft yuca pieces contributing texture. The shrimp remain tender after a brief cooking time in the broth. This hearty stew pairs well with rice which complements the bold flavors and texture of the dish.
Storage notes emphasize cooling the stew completely before refrigerating for up to 5 days or freezing up to 3 months. It is important to thaw thoroughly before reheating. Ingredient substitutions include coconut oil for palm oil (noting color change) and recommendations on finding authentic ingredients like yuca and palm oil in specialty markets. Shrimp weight considerations guide purchasing when using frozen shrimp.
Ingredients
- 1 large onion a heaping cup, diced
- 2 teaspoons palm oil azeite de dendê
- 1 tablespoon Brazilian sofrito or 4 cloves of garlic, minced
- 1.3 pounds yuca root peeled, shredded
- 2 pounds Shrimp pink, white, etc, large, peeled and deveined
- 3 tomato cut into chunks
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 1/4 cup yellow bell pepper diced
- 1-2 hot peppers Dedo de moça, red aji pepper, Serrano pepper
- 1 tablespoon ginger grated
- 1 oz coconut milk canned
- 1 lime juiced
- 1/4 cup green onion sliced
- 1/4 cup cilantro and more for garnish, roughly chopped
- salt to taste
- black pepper to taste
Instructions
- Heat the palm oil in a dutch oven over medium heat.
- Add the onion and saute until soft.
- Next, add the Brazilian sofrito, and saute until fragrant.
- Then, add the bell peppers, and saute until soft.
- Then, add the tomatoes and cook until soft.
- Add in the ginger and the chopped cilantro. Stir to combine.
- Add the shredded yuca, season with salt and pepper and stir to combine.
- Pour in the coconut milk, and 2 cups of water. Stir and simmer covered over low heat until the yuca is cooked, about 25 minutes, while stirring regularly.
- About halfway, add the chopped green onions and the chili peppers—if the mixture starts to get too thick, and starts to stick at the bottom of the pan, add another cup of water. (Please note that there will be some pieces of yuca that aren't completely soft and disintegrated, and that's normal.)
- When the yuca is mostly cooked, add the lime juice to the peeled and deveined shrimp, and stir to combine.
- After about 2 minutes, add the shrimp to the mixture. Cook another 10-15 minutes, until shrimp is just cooked and pink. (Cooking the shrimp for much longer will yield chewy, tough shrimp.)
- Serve over white rice and garnish with fresh cilantro.
Bom Apetite!!
Notes
- Store cooled stew in an airtight container in the refrigerator for 4-5 days.
- Freeze cooled stew in a freezer-safe container for up to 3 months, thaw before reheating over rice.
- If palm oil (azeite de dendê) is unavailable, substitute coconut oil but expect a paler color.
- Yuca root is essential for texture; source from Latin or specialty markets.
- Adjust hot peppers according to heat preference; common substitutions include Serrano for Brazilian varieties.
- Account for weight loss in thawed frozen shrimp by buying extra.
- Use canned coconut milk from a can for best consistency and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 23g | 46% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 876mg | 37% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 69mg | 77% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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