Bobó de Camarão

Ingredients

• 600 gshrimp
• 400 gcassava
• 200 mlcoconut milk
• 2 tbspdendê oil
• 1onion
• to tastefine sea salt and black pepper

Method

1. Start by peeling and deveining 600 g of shrimp. Rinse them under cold water and pat dry with a paper towel. This ensures the shrimp are clean and will cook evenly.
2. Peel and cut 400 g of cassava into small chunks. Place them in a pot of boiling water and cook until they are tender and easily pierced with a fork, about 20-25 minutes. Drain and set aside, allowing them to cool slightly.
3. In a large saucepan, heat 2 tbsp of dendê oil over medium heat. Finely chop 1 onion and add it to the pan. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
4. Add the cooked cassava to the pan with the onions. Use a wooden spoon to mash the cassava into a coarse paste, integrating it with the onions and oil.
5. Pour in 200 ml of coconut milk, stirring to combine with the cassava mixture. The consistency should become creamy and smooth. Season with fine sea salt and black pepper to taste.
6. Add the shrimp to the pan, stirring gently to coat them in the cassava and coconut mixture. Cook the shrimp only until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook, as the shrimp should remain tender.
7. Taste the dish and adjust the seasoning with more salt if necessary. Serve immediately, ensuring the Bobó de Camarão is hot and ready to share at the table.