Brazilian Shrimp Stew (Bobó de Camarão)
Bobó de camarão Say it: boh-BOH jee kah-mah-ROW
Bobó de camarão is a beloved Afro-Brazilian shrimp stew from Bahia, where creamy mashed cassava, coconut milk and bright red dendê palm oil create a rich, golden one-pot dish. Plump shrimp are poached gently in the velvety sauce, which tastes savory, slightly sweet from coconut and layered with garlic, tomato and cilantro. Traditionally served over white rice, it is a festive and comforting staple of coastal Bahian family tables.
Brazilian Shrimp Stew (Bobó de Camarão)
Bobó de camarão
Pronounced boh-BOH jee kah-mah-ROW
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Shrimp and stock
Cassava base
Stew
Method
Put the reserved shrimp shells in a small saucepan with the water and bay leaf. Bring to a boil, then reduce the heat and simmer for 10 minutes, until reduced to about 1 1/2 cups (360 ml). Strain, discarding the solids, and set the shrimp stock aside.
Meanwhile, place the cassava in a medium pot, cover with salted water and boil until very tender, 20–25 minutes. Drain, remove any fibrous central core, then transfer to a blender or food processor with 1/2 cup (120 ml) of the shrimp stock and puree until completely smooth.
In a bowl, season the shrimp with the juice of 1/2 lime, 1/2 teaspoon of the salt and the black pepper. Set aside while you start the stew.
Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook, stirring often, until soft and just beginning to color, about 5 minutes.
Add the garlic, bell pepper and tomatoes. Cook, stirring occasionally, until the tomatoes break down and the liquid reduces, 6–8 minutes. Add the tomato paste and cook, stirring, for 1 minute.
Pour in the remaining shrimp stock and the coconut milk. Stir well and simmer gently for 5 minutes.
Stir in the cassava puree and the remaining 1 teaspoon salt. Simmer, stirring often, until the stew is thick, creamy and golden, 8–10 minutes. Taste and adjust the seasoning if needed.
Add the seasoned shrimp and simmer gently until they are just pink and opaque, 3–4 minutes. Do not overcook.
Remove the pot from the heat and stir in the dendê oil and chopped cilantro. Serve hot with lime wedges, extra cilantro and a thin drizzle of dendê oil over each bowl.
Regional variant: Chicken Bobó (Bobó de frango)
Replace the shrimp with 1 lb (450 g) boneless, skinless chicken thighs cut into bite-size pieces. Skip the shrimp-shell stock and use 2 cups (480 ml) chicken stock instead. Brown the chicken in the olive oil first, remove it, then continue with the onion and garlic. Return the chicken to the pot with the coconut milk and simmer until cooked through, 10–12 minutes, before adding the cassava puree and dendê oil.
Cook's notes
- Peel cassava thickly to remove both the brown skin and the pink layer beneath; also cut away the fibrous central core before boiling.
- If dendê oil is unavailable, use extra olive oil with a small pinch of paprika for color; the authentic flavor will be milder.
- If using peeled shrimp with no shells, replace the shrimp stock with fish stock or lightly salted water.
Serve with
Steamed white rice and a simple tomato or green salad; farofa is a traditional side.
Make ahead and storage
Store refrigerated for up to 2 days. Reheat gently, thinning with a little water or coconut milk if the stew has thickened too much.
