Delicious Brazilian Shrimp Stew (Bobó de Camarão) Recipe

Imagine indulging in a bowl of Brazilian Shrimp Stew (Bobó de Camarão) that transports you straight to the sunny shores of Brazil. This seafood soup is more than just a meal; it’s a celebration of flavors that will delight your taste buds. With its creamy texture and vibrant ingredients, it’s the perfect dish for seafood lovers looking to try something new.

This recipe is a delightful blend of shrimp, coconut milk, and palm oil, creating a rich and exotic flavor profile that is both comforting and refreshing. Whether you’re planning a special dinner or simply craving a taste of the tropics, this Brazilian Shrimp Stew is sure to impress.

A Hearty and Flavorful Seafood Soup

A bowl of Brazilian Shrimp Stew (Bobó de Camarão) with shrimp and cassava, garnished with cilantro, served with lime wedges on a wooden table.

Bobó de Camarão is a traditional Brazilian dish that combines succulent shrimp with a creamy base made from cassava and coconut milk. The result is a luscious stew that is both satisfying and full of flavor, perfect for any occasion.

The taste is a delightful harmony of savory and sweet, with the shrimp adding a touch of oceanic freshness balanced by the creamy richness of the coconut milk.

Ingredients

1 pound large shrimp, peeled and deveined
2 cups cassava (yuca), peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 cup coconut milk
1/4 cup palm oil (or vegetable oil)
1/2 cup diced tomatoes
1/2 teaspoon paprika
Salt and pepper to taste
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Prepare the Cassava: In a pot, cover the cassava with water and bring to a boil. Cook until tender, about 20-30 minutes. Drain and mash until smooth. Set aside.
Sauté Aromatics: In a large skillet, heat the palm oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Cook the Shrimp: Stir in the diced tomatoes and cook for another 3-4 minutes. Add the shrimp, paprika, salt, and pepper, cooking until the shrimp turn pink.
Combine: Stir in the mashed cassava and coconut milk, mixing well. Let it simmer for about 5 minutes until heated through and slightly thickened.
Serve: Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy your Brazilian Shrimp Stew with rice or crusty bread.