Cream of Cassava and Shrimp Bahia-style - Bobó de Camarão
Bobó de Camarão is a classic dish from north-eastern Brazil. The result is a creamy stew of shrimp, with it's consistency dictated by the purée of cassava root. Please note that this recipe calls for the actual cassava root and not cassava flour.
- 1 lb fresh whole cassava/yucca root (peeled and cubed to 1/2" pieces)
- water (for cooking the root)
- pinch salt
- 2 large onions (chopped)
- 2 Tbsp minced garlic
- 4 fresh ripe tomatoes (peeled and quartered)
- 2 lbs large shrimp (cleaned, peeled, and tails removed)
- 1 cup coconut milk (full fat, please!)
- 2 cups chopped cilantro
- 3 Tbsp extra virgin olive oil
- Salt and Pepper (to taste)
Cook the cassava root
Place the cassava pieces in a saucepan, add enough water to cover, add a pinch of salt, and bring to a boil. Cover and simmer until tender enough to mash, about 15 minutes.
When tender, remove the cooking water (save for another purpose --for soup or). Mash and set aside.
While the root is cooking
Heat the oil in a skillet and sautée the onions until golden.
Mix in the garlic and cook until fragrant, about a minute.
Add the tomatoes, season with salt and pepper, and cook for 5 minutes.
Add the shrimp and cilantro. Reduce the heat to low, cover the pan and cook until the shrimp is cooked through, about 5 minutes.
Add the coconut milk, little by little, always stirring. The consistency should be the same as thick cream.