Golden Shrimp and Pumpkin Bobó with Green Coconut Rice

Name: Golden Shrimp and Pumpkin Bobó with Green Coconut Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb large shrimp, peeled and deveined; 1.1 lb cassava, peeled and cut into chunks; 10.5 oz kabocha or butternut squash, cubed; 1 cup long-grain white rice; 1 2/3 cups coconut milk; 3 cups water; 1 1/4 cups white onion, chopped; 3/4 cup red bell pepper, small diced; 1 cup ripe tomato, chopped; 1 tbsp garlic, minced; 2 tbsp olive oil; 1 tbsp dendê oil; 2 tbsp lime juice; 1 tsp lime zest; 1/2 cup fresh cilantro, chopped; 1/3 cup scallions, chopped; 1 3/4 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika

An original Brazilian dish inspired by Bahia’s flavors: shrimp sautéed in a silky cassava and pumpkin cream with coconut milk, cilantro, and a touch of lime, served with coconut rice and fresh herbs.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g large shrimp, peeled and deveined (without cola if preferred)
500 g cassava, peeled and cut into chunks (yuca fresh or congelada)
300 g kabocha or butternut squash, cubed (cubes medium)
200 g long-grain white rice (enjuagado)
400 ml coconut milk (divided)
720 ml water (divided)
180 g white onion, chopped (divided)
120 g red bell pepper, small diced
180 g ripe tomato, chopped
15 g garlic, minced
30 ml olive oil (divided)
15 ml dendê oil (optional pero recomendado)
30 ml lime juice (freshly squeezed)
2 g lime zest
20 g fresh cilantro, chopped (divided)
30 g scallions, chopped (divided)
10 g salt (or to taste, divided)
2 g black pepper (divided)
4 g sweet paprika

Nutrition facts

per serving

568 kcal

Calories

28 g

Protein

52 g

Carbs

27 g

Fat

5 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Shellfish

Instructions

1
1. Place the cassava in a medium pot with 480 ml (2 cups) water and 1 teaspoon salt. Bring to a boil and cook over medium heat for 18-20 minutes, until very tender. Remove any tough central fibers if needed.
2
2. Meanwhile, steam the squash or cook it in a small saucepan with a little water for 10-12 minutes, until soft. Set aside.
3
3. Rinse the rice until the water runs clearer. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 40 g (about 1/4 cup) chopped onion and sauté for 2 minutes.
4
4. Add the rice, 200 ml (scant 3/4 cup + 1 tbsp) coconut milk, 240 ml (1 cup) water, and 1/2 teaspoon salt. Once it boils, reduce the heat, cover, and cook for 15-18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
5
5. Stir the lime zest, half of the scallions, and 1 tablespoon of the chopped cilantro into the cooked rice. Fluff with a fork and keep warm.
6
6. Season the shrimp with the lime juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. Let stand for 10 minutes while you continue the recipe.
7
7. Blend the cooked cassava with the squash, 200 ml (scant 3/4 cup + 1 tbsp) coconut milk, and 120 ml (1/2 cup) water until thick and silky. If needed, add a tablespoon or two more water to help it blend.
8
8. In a wide skillet or casserole, heat the remaining tablespoon of olive oil with the dendê oil over medium heat. Add the rest of the onion, red bell pepper, and garlic. Sauté for 4-5 minutes until fragrant and tender.
9
9. Add the chopped tomato and cook for 3-4 minutes, stirring, until softened and juicy.
10
10. Add the shrimp with its marinade and cook for 2 minutes on one side and 1 minute on the other, just until they start turning pink.
11
11. Lower the heat and add the cassava-pumpkin cream. Cook for 4-5 minutes, stirring gently, until fully combined and the shrimp are cooked through. Adjust with the remaining salt and pepper to taste.
12
12. Add the remaining cilantro and stir just enough to keep it fresh. If you want a looser texture, add a splash of hot water and stir.
13
13. Serve the bobó piping hot with the green coconut rice on the side, and finish with the remaining scallions on top.
14
14. If you prefer to reheat the dish, do so over low heat until evenly hot throughout, or in a covered oven at 160 °C / 325 °F for 10-15 minutes.

Chef tips

For a more Bahian flavor, do not skip the dendê oil. If using frozen cassava, it often cooks a bit faster and makes prep easier.

Substitutions

You can substitute kabocha with butternut squash. If you cannot find dendê oil, use only olive oil, though the flavor will be less traditional. Parsley can replace part of the cilantro for a milder taste.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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