Cook and Scale
Bobó de Camarão (Brazilian Shrimp Stew)
4 servings · 50 min total
A silky Bahian shrimp stew thickened with sweet potato puree, simmered in coconut milk and dende oil, rich and comforting.
Ingredients
- 600 g shrimp, peeled and deveined
- 700 g sweet potato, peeled and chopped
- 4 dl coconut milk
- 5 dl fish stock
- 1 onion, chopped
- 3 garlic, minced
- 1 tomato, chopped
- 1 red bell pepper, chopped
- 3 tbsp dende oil
- 4 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 1 fresh chilli, chopped
- salt to taste
Contains: Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Marinate the shrimp — Marinate the shrimp with lime juice and a pinch of salt while the sweet potato cooks.
- 3.
Sauté the vegetable base — Sauté the onion, garlic, tomato, bell pepper, and chili in the dende oil for about 10 minutes until softened.
- 4.
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.
Simmer to thicken — Simmer gently for 5 minutes to thicken, season with salt, and finish with fresh cilantro before serving.