Shrimp Bobo

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READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the shrimp with lemon, salt and pepper.
  2. Peel the cassava, wash and cut it into 2 inch pieces.
  3. Cover with water and salt to taste.
  4. Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
  5. Drain.
  6. While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
  7. Reserve.
  8. Cover bottom of casserole with oil.
  9. Add onion, garlic and red pepper.
  10. Cook for about 5 minutes or until onion is transparent and pepper cooked.
  11. Add tomatoes, parsley; cook until tomatoes are soft.
  12. Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
  13. Add the cassava cream and bring to a boil.
  14. If needed add more coconut milk, mixture should resemble a heavy white sauce.
  15. Test salt and pepper and add more if needed.
  16. Add a few drops of orange food coloring.
  17. The Bobó should have a light orange color.
  18. Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
  19. Serve with plain white, fluffy rice.
  20. I always have a bottle of Tabasco on the table for pepper lovers.

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