Golden Shrimp and Pumpkin Bobó with Coconut Lime Rice

Name: Golden Shrimp and Pumpkin Bobó with Coconut Lime 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 pumpkin, peeled and diced; 1 cup long-grain white rice; 1 2/3 cups coconut milk; 3 cups water; 1 1/4 cups yellow onion, chopped; 1 cup red bell pepper, small diced; 1 tbsp garlic, minced; 1/2 cup fresh cilantro, chopped; 1 whole lime; 2 tbsp olive oil; 1 tbsp dendê oil; 1 tsp sweet paprika; 1/2 tsp ground cumin; 2 leaves bay leaves; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp red chili, minced; 1 tbsp butter

An original and comforting Brazilian-inspired bobó: shrimp simmered in a silky cassava and pumpkin cream with coconut milk, garlic, bell pepper, and cilantro, served with fragrant coconut lime rice. It keeps the spirit of Brazilian cuisine with a distinct homemade twist.

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 (also llamada yuca)
300 g pumpkin, peeled and diced (cabotiá or calabaza of castilla)
200 g long-grain white rice (enjuagado)
400 ml coconut milk (divided)
720 ml water (for cocer the arroz)
180 g yellow onion, chopped (divided)
120 g red bell pepper, small diced
15 g garlic, minced (divided)
20 g fresh cilantro, chopped (divided)
1 unit lime (zest and juice divided)
30 ml olive oil (divided)
15 ml dendê oil (optional pero tradicional)
4 g sweet paprika
2 g ground cumin
2 unit bay leaves
8 g salt (or to taste, divided)
2 g black pepper (or to taste)
5 g red chili, minced (optional)
14 g butter (for the arroz)

Nutrition facts

per serving

592 kcal

Calories

28 g

Protein

61 g

Carbs

26 g

Fat

5 g

Fiber

56 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 and pumpkin in a medium pot with enough water to cover and add 1 bay leaf. Bring to a boil over medium-high heat and cook for 18 to 22 minutes, until both are very tender. Remove from the heat, reserve 240 ml (1 cup) of the cooking liquid, and discard the bay leaf.
2
2. While the cassava and pumpkin cook, rinse the rice. In a medium saucepan, heat the butter and 5 ml (1 tsp) olive oil over medium heat. Sauté 40 g (about 1/4 cup) of the onion and half of the garlic for 2 minutes. Add the rice, 200 ml (scant 3/4 cup plus 2 tbsp) coconut milk, 720 ml (3 cups) water, 1/2 teaspoon salt, the zest of half the lime, and 1 bay leaf. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.
3
3. Season the shrimp with the sweet paprika, cumin, 1/2 teaspoon salt, black pepper, and 10 ml (2 tsp) lime juice. Mix well and let stand for 10 minutes.
4
4. Remove the tough inner fiber from the cooked cassava if present. Place the cassava, pumpkin, 200 ml (scant 3/4 cup plus 2 tbsp) coconut milk, and the reserved 240 ml (1 cup) cooking liquid in a blender or food processor. Blend until smooth and thick. If needed, add 1 to 2 extra tablespoons of water.
5
5. In a large skillet or shallow pot, heat the remaining olive oil together with the dendê oil over medium heat. Sauté the remaining onion, red bell pepper, and red chili for 4 to 5 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.
6
6. Add the cassava-pumpkin cream to the skillet, stir, and cook over medium-low heat for 5 minutes, stirring so it does not stick. Add the remaining coconut milk, adjust with the remaining salt, and cook 2 more minutes until creamy.
7
7. Add the seasoned shrimp to the sauce and cook for 4 to 6 minutes, stirring gently, until pink and fully cooked through. Add the remaining lime juice and half of the chopped cilantro. Taste and adjust seasoning.
8
8. Serve the bobó hot with the coconut lime rice on the side. Finish with the remaining cilantro on top. If you want to keep the dish warm before serving, you can cover it and place it in a preheated oven at 200°F / 95°C for up to 10 minutes, without continuing to cook it.

Chef tips

For deeper flavor, briefly sear the shrimp for 1 minute per side before adding them to the sauce, then finish cooking them in the cream. If the cassava is very fibrous, remove the central string before blending for a smoother texture.

Substitutions

You can replace the pumpkin with sweet potato in the same amount. If you cannot find dendê oil, use only olive oil, although the flavor will be less traditional. Cilantro can be swapped for parsley, but the taste will be different.

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
View on Amazon
Illustrative image
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
View on Amazon
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
View on Amazon