Bobo de Camarao

Ingredients - Serves 6

• Malagueta pepper (optional) - 1, chopped
• Black pepper - To taste
• Salt - To taste
• Dendê oil (palm oil) - 2 tablespoons
• Lime juice - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Tomato - 2 medium, diced
• Red bell pepper - 1, diced
• Garlic - 4 cloves, minced
• Onion - 1 large, chopped
• Coconut milk - 2 cups
• Yuca (cassava) - 500g, peeled and cut into chunks
• Shrimp - 1 kg, peeled and deveined

Let's Get Started

1. In a large pot, cook the yuca in salted water until tender. Drain and set aside.
2. In a separate pan, heat the dendê oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are soft.
3. Add the shrimp to the pan and cook until they turn pink and are cooked through.
4. Remove the shrimp from the pan and set aside.
5. In the same pan, add the tomatoes and cook until they start to break down.
6. Add the cooked yuca to the pan and mash it with a fork or potato masher.
7. Pour in the coconut milk and stir well to combine.
8. Return the shrimp to the pan and cook for an additional 5 minutes.
9. Season with salt, black pepper, and lime juice. Add the chopped cilantro and malagueta pepper if desired.
10. Serve hot with white rice and enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Calories: 400
• Fat: 20g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g