Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bobó de Camarão




Source of Recipe


Maria's Cookbook


Recipe Introduction


(Shrimp in Yuca Cream)
For this delicious recipe from Bahia you'll need manioc or yuca roots, unsweetened coconut milk (which can be found in Brazilian or Asian markets) and azeite de dendê or red palm oil (which is harder to find, but can be bought at Brazilian or African markets). Supposing you manage to find the ingredients, you're in for a very special treat indeed. As a matter of fact, these are ingredients you'll need for a lot of the yummiest dishes from Bahia, so you may as well have a supply at home!


List of Ingredients




4 lbs medium size shrimp

1 1/2 lb yuca or manioc root

2 cups onion, chopped

3 cloves garlic, chopped

1 cup olive oil

8 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)

1 cup cilantro, chopped

2 cups coconut milk

1/2 cup dendê or palm oil

6 Tbsp ginger, grated

4 red bell peppers, chopped

salt and pepper

Recipe



Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor.

Peel and devein the shrimp, reserve the shells and make a broth to be used in the bobó. Sauté the onion and garlic in the olive oil until wilted. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more shrimp broth to thin the mixture, if necessary. Add the coconut milk, the remaining cilantro and the palm oil. Check for salt and pepper. Serve over Brazilian white rice.

Arroz
(Brazilian Style Rice)

4 cups long grain rice (I use Uncle Ben's)

8 cups water

1 medium onion, chopped

3 tablespoons olive oil

Salt to taste

Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.

This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.