Bobó de Camarão (Brazilian Shrimp Stew)

Method

1. 1
   • sweet potato 700 g
   • fish stock 5 dl

   Blend the sweet potato puree — Boil the sweet potato in the fish stock until very soft, about 15 minutes, then blend into a smooth puree with the cooking liquid.

   ⏱15 min
2. 2
   • shrimp 600 g
   • sweet potato 700 g
   • lime 1
   • salt to taste

   Marinate the shrimp — Marinate the shrimp with lime juice and a pinch of salt while the sweet potato cooks.

3. 3
   • onion 1
   • garlic 3
   • tomato 1
   • red bell pepper 1
   • dende oil 3 tbsp

   Sauté the vegetable base — Sauté the onion, garlic, tomato, bell pepper, and chili in the dende oil for about 10 minutes until softened.

   ⏱10 min
4. 4
   • shrimp 600 g
   • sweet potato 700 g
   • coconut milk 4 dl

   Combine shrimp and puree — Add the marinated shrimp and cook for 3-4 minutes until just pink, then stir in the sweet potato puree and coconut milk.

   ⏱5 min
5. 5
   • fresh cilantro 4 tbsp
   • salt to taste

   Simmer to thicken — Simmer gently for 5 minutes to thicken, season with salt, and finish with fresh cilantro before serving.

   ⏱5 min