Saucepan@saucepan · Shared this recipeFollowBrazilian · dinnerBobó De Camarão - Brazilian Shrimp StewA creamy Brazilian shrimp stew made with yuca, coconut milk, and palm oil, simmered with peppers and aromatics, served over rice.total1 hr 5 minprep15 mincook50 minservings6Original recipe on braziliankitchenabroad.comKeep this recipeAdd a copy of Bobó De Camarão - Brazilian Shrimp Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 large onion, a heaping cup, diced2 tsp palm oil, azeite de dendê1 tbsp Brazilian sofrito, or 4 cloves of garlic, minced1.3 lb yuca root, peeled, shredded2 lb large shrimp, pink, white, etc, peeled and deveined3 tomatoes, cut into chunks0.25 cup red bell pepper, diced0.25 cup green bell pepper, diced0.25 cup yellow bell pepper, diced1 hot peppers, Dedo de moça, red aji pepper, Serrano pepper1 tbsp grated ginger1 14oz can of coconut milk1 lime, juiced0.25 cup green onion, sliced0.25 cup cilantro, and more for garnish, roughly choppedsalt and pepper to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the palm oil in a dutch oven over medium heat.2Step 2: Add the onion and saute until soft.3Step 3: Add the Brazilian sofrito, and saute until fragrant.4Step 4: Add the bell peppers, and saute until soft.5Step 5: Add the tomatoes and cook until soft.6Step 6: Add in the ginger and the chopped cilantro. Stir to combine.7Step 7: Add the shredded yuca, season with salt and pepper and stir to combine.8Step 8: 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.9Step 9: 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. Note that there will be some pieces of yuca that aren't completely soft and disintegrated, and that's normal.10Step 10: When the yuca is mostly cooked, add the lime juice to the peeled and deveined shrimp, and stir to combine.11Step 11: 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.12Step 12: Serve over white rice and garnish with fresh cilantro.getsaucepan.com/r/42418c12-ff18-44e8-a9c0-062c47d4ed41 · Original: https://braziliankitchenabroad.com/bobo-de-camarao-brazilian-shrimp-stew/
