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  • Shrimp Bobo ( shrimp in a yucca coconut sauce)

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    Shrimp Bobo ( shrimp in a yucca coconut sauce)
    Prep time:
    Cook time:
    Servings: 8
    by Chef Janaina - Big City Chefs
    4 recipes
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    Ingredients

    • 2 lbs medium size shrimp
    • 1 lb yucca ( goya frozen yucca works fine if you can't find fresh)
    • 2 cups onion, chopped
    • 3 cloves garlic, chopped
    • 1 cup olive oil
    • 4 medium tomatoes, peeled and seeded (or a 14 oz can of whole tomatoes)
    • 1 cup cilantro, chopped
    • 1 cups coconut milk
    • 1/4cup dendê or palm oil (optional, but taste much better with it; find online or brazilian market)
    • 3 Tbsp ginger, grated
    • 2 red bell peppers, chopped
    • salt and pepper

    Directions

    1. Peel and cut the yucca and put in a pan with water and salt. Cook until tender, drain and reserve both the cooked yucca and the liquid.
    2. Discard any fiber( usually in the center).
    3. Using a fork mash yucca while still hot, using some of the liquid to
    4. help in the process.
    5. You can use a blender or food processor for a finer texture
    6. Peel and devein the shrimp, reserve the shells and make a broth to be used in the bobó.
    7. Sauté the onion and garlic in the olive oil until wilted.
    8. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well.
    9. Add the shrimp and the pureed yucca.
    10. Check the amount of liquid and add more shrimp broth to thin the
    11. mixture, if necessary.
    12. Add the coconut milk, the remaining cilantro and the palm
    13. oil.
    14. Check for salt and pepper.
    15. Serve over jasmine white rice

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