Jorgina Pereira's bobo de camarao | Bleader

Jorgina Pereira's bobo de camarao


1 comment

Jorgina Pereira of Sinha Elegant Cuisine sent along another recipe in addition to the one for stuffed crab in this week's Food Issue. This one--an Afro-Brazilian dish from Salvador-Bahia--is a little more involved than the casquinha de siri.

Bobo de camarao (shrimp stew)

2 lbs fresh shrimp, peeled, washed, and deveined
1/3 cup of lemon juice
1 lb yucca (manioc or cassava), peeled and quartered
3 c chicken broth
2 c water
2 bay leaves
½ c extra virgin olive oil
2 large onions, finely diced
2 cloves of garlic, finely chopped
1 green pepper, chopped
8 tomatoes, peeled, seeded, and coarsely chopped
1 tbs fresh grated ginger
1 c chopped parsley
2 13 1/2 oz cans coconut milk
1 c cashews
1 c chopped cilantro
2 tbs palm oil (dendê)
Salt and freshly ground pepper to taste
Cashews to garnish

Step 1
Marinate the shrimp with the lemon juice, salt and black pepper for at least two hours.

Step 2
Cook the yucca in chicken broth and water and the bay leaves.

Step 3

Separate the yucca from the broth and let it cool. Reserve the liquid part to be used as necessary.

Step 4

Take out the hard middle fiber of the yucca and cut half of the portion in small cubes.  Blend the other half in a food processor, adding some of the reserved broth to get a smooth paste.

Step 5

In a pan sauté the onions, the garlic in the olive oil, stirring until golden brown.  Add the tomatoes, ginger, green peppers and parsley.

Add the diced yucca and the blended yucca. Season to taste. Let it cook in low fire, stirring occasionally. Keep on adding the reserved broth to make a thick sauce. This can take a while--up to 1/2 an hour.

Step 6
Add the raw shrimp and cook over low heat for 5 to 10 minutes or until the shrimps get pink.

Step 7

Add the coconut milk, cilantro, and the palm oil to make the mixture yellow. Simmer for 5 minutes. Garnish with cilantro leaves and cashews.

Step 8

Serve over Basmati rice.