Golden Shrimp and Cassava Bobó with Toasted Coconut Rice

Name: Golden Shrimp and Cassava Bobó with Toasted Coconut Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.1 lb medium shrimp, peeled and deveined; 1.5 lb cassava, peeled and cut into chunks; 1 cup long-grain white rice; 13.5 fl oz coconut milk; 3 cups water; 1 1/4 cups yellow onion, chopped; 1 cup red bell pepper, small diced; 1 cup yellow bell pepper, small diced; 1 cup ripe tomato, chopped; 1 tbsp garlic, minced; 2 tbsp dendê oil; 1 tbsp olive oil; 1/4 cup unsweetened shredded coconut; 2 tbsp lime juice; 1/2 cup fresh cilantro, chopped; 1 tsp ground turmeric; 1 tsp sweet paprika; 1 leaf bay leaf; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Brazilian dish inspired by the coastal flavors of Bahia: a silky cassava and shrimp bobó with peppers and coconut milk, finished with cilantro and served with toasted coconut rice. It is creamy, citrusy, and golden from annatto and turmeric.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

500 g medium shrimp, peeled and deveined (without cola if preferred)
700 g cassava, peeled and cut into chunks (retirar the fibra central si es gruesa)
200 g long-grain white rice (enjuagado)
400 ml coconut milk (divided)
720 ml water (divided for the yuca and the arroz si hace falta)
180 g yellow onion, chopped (divided)
120 g red bell pepper, small diced
120 g yellow bell pepper, small diced
180 g ripe tomato, chopped
18 g garlic, minced
30 ml dendê oil
15 ml olive oil
20 g unsweetened shredded coconut
30 ml lime juice
20 g fresh cilantro, chopped (divided)
2 g ground turmeric
2 g sweet paprika
1 unit bay leaf
8 g salt (or to taste, divided)
1 g black pepper (or to taste)

Nutrition facts

per serving

589 kcal

Calories

28 g

Protein

62 g

Carbs

25 g

Fat

5 g

Fiber

57 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
Place the cassava in a pot with 480 ml (2 cups) water, the bay leaf, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and cook covered for 18 to 22 minutes, until the cassava is very tender. Remove the bay leaf and reserve 240 ml (1 cup) of the cooking liquid.
2
Meanwhile, combine the shrimp with the lime juice, turmeric, sweet paprika, 1/2 teaspoon salt, and black pepper. Let stand for 10 minutes in the refrigerator.
3
For the rice, heat a medium saucepan over medium heat and toast the shredded coconut for 1 to 2 minutes, stirring, until lightly golden. Add the rice, 120 ml (1/2 cup) coconut milk, 240 ml (1 cup) water, 1/4 teaspoon salt, and 2 tablespoons of the chopped onion. Once boiling, cover, reduce the heat, and cook for 15 minutes, until the rice is tender. Let it rest covered for 5 minutes and fluff with a fork.
4
Remove the fibrous core from the cooked cassava if still visible. Blend the cassava with 280 ml coconut milk and 240 ml (1 cup) of the reserved cooking liquid until thick and smooth.
5
Heat a wide skillet or stew pot over medium heat with the olive oil and dendê oil. Sauté the remaining onion for 3 minutes. Add the garlic, red bell pepper, and yellow bell pepper, and cook 4 minutes more. Stir in the tomato and cook for 3 minutes, until it starts to break down.
6
Add the marinated shrimp to the pan and cook for 2 minutes, just until they change color. Pour in the blended cassava cream and cook over low heat for 5 to 7 minutes, stirring, until the bobó thickens and the shrimp are cooked through. Adjust salt and pepper.
7
Turn off the heat and stir half of the chopped cilantro into the bobó. Serve hot with the toasted coconut rice and finish with the remaining cilantro on top.
8
If you want to keep the dish warm before serving, do so over very low heat without boiling. If reheating, warm gently until it reaches 165 °F / 74 °C in the center, stirring so it does not stick.

Chef tips

For a silkier texture, blend the cassava while still warm. If the bobó becomes too thick, add a little more hot water or coconut milk. Dendê oil gives the most Brazilian character; use it moderately so it does not overpower the dish.

Substitutions

You can replace part of the shrimp with firm fish cubes, adjusting the cooking time. If you cannot find dendê oil, use only olive oil; the flavor will be different but still pleasant. Parsley can replace cilantro if you prefer a milder herbal profile.

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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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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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