Bobó de Camarão

Bobó de Camarão is a creamy and flavorful Brazilian shrimp stew made with cassava and coconut milk, offering a delightful balance of spices and textures. This gluten-free dish is perfect for a comforting lunch that transports you to the beaches of Brazil.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Cassava (yuca) - 250 grams, peeled and chopped
• Coconut milk - 200 ml
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, chopped
• Bell pepper - 1/2, chopped
• Olive oil - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Paprika - 1 teaspoon
• Chili powder - 1/2 teaspoon

Steps

1. In a pot, boil the chopped cassava in salted water for about 20 minutes until tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, chopped bell pepper, and tomato. Cook for another 3-4 minutes until the vegetables are soft.
4. Add the boiled cassava to the skillet and mash it slightly with a fork or potato masher, mixing it with the vegetables.
5. Pour in the coconut milk and stir to combine. Cook for 5 minutes until heated through.
6. Add the shrimp, paprika, chili powder, salt, and black pepper. Cook for another 5-7 minutes until the shrimp are pink and cooked through.
7. Finish with lime juice and chopped cilantro. Stir well and remove from heat.
8. Serve hot with additional cilantro as garnish.

Nutrition

• Calories: 450
• Protein: 32 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and low in fat, making it a healthy seafood option.
• Contains cassava, which is a good source of carbohydrates and energy.

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