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Bobo De Camarao Yemanja




Source of Recipe


Yemanja Brasil


Recipe Introduction


Note: Note: Yuca (also called yucca, cassava or manioc root) is sold at Latin American markets. Instead of fish stock, you can use bottled clam juice or "seafood base" (concentrated bouillon available in specialty stores) dissolved in water according to package directions.




Recipe Link: Yield: 4 servings (about 1 1/3 cups each).

List of Ingredients




1/2 pound yuca, peeled and coarsely chopped (see note)
Salt
1 1/2 cups diced sweet onion
2 1/2 tablespoons olive oil
1 tablespoon tomato paste
2 medium tomatoes, diced
1 1/2 pounds medium shrimp, peeled and deveined
1/2 bunch cilantro, chopped (about 1 cup)
1/2 teaspoon minced fresh hot pepper of your choice
1 cup canned coconut milk (not sweetened)
1/4 cup fish stock (see note)
Ground white pepper
Cooked rice

Recipe





Place yuca in a saucepan; cover with cold water. Add 1/2 teaspoon salt. Bring to a boil, then cook until tender, about 12 minutes. Drain, mash and set aside.

In a large skillet, saute onion in olive oil until translucent. Add tomato paste and fresh tomatoes; cook over medium heat 5 minutes. Add shrimp, cilantro and hot pepper; stir in coconut milk, mashed yuca and fish stock. Cook until reduced to a thick, creamy consistency, about 7 minutes; add salt and white pepper to taste. Serve with rice.