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The ingredients needed to cook A Brazilian Dish, Bobó de Camarão:
- Take Ingredients for the potato cream:
- Get 3 Onions
- Take 3 Ripe tomatoes
- Prepare 1 Green bell pepper
- Get 2 tbsp Finely chopped cilantro
- Prepare 500 grams Mandioca potatoes or cassava roots (can be substituted with potatoes instead, refer to ＊ note)
- Take 200 ml Olive oil
- Get 500 ml Coconut milk
- Prepare Ingredients for the shrimp soup:
- Prepare 600 grams Regular-sized shrimp (or small size)
- Get 1 clove Garlic
- You need 1 tbsp Salt
- Get 1 tbsp Finely chopped cilantro
- Use 1 Ripe tomato
- Use 1 Onion
- Use 1/2 Green bell pepper
- Prepare 50 ml Olive oil
- You need 500 ml Coconut milk
- Provide 2 tbsp Dendê oil (palm oil)
Steps to make A Brazilian Dish, Bobó de Camarão:
- Finely chop all the vegetables except for the potatoes. Peel the tomatoes by roasting them over gas flame (refer to Note 1), take the seeds out, and finely chop them.
- For the potato cream: Peel the potatoes, (cut into bite-sized pieces), then pulse in a food processor.
- The potatoes should look like this.
- Add the potatoes from Step 3 and the rest of the vegetables to a pot, and mix. Heat the pan over high heat, pour olive oil and coconut milk while stirring constantly.
- It will burn easily so stir continuously.
- Once the potatoes are cooked through, the color of the potato cream will turn yellow and it will become sticky. Hang in there, and continue mixing.
- Once the potato cream is slightly bubbly, simmer for another 10 minutes, while stirring constantly to prevent it from burning. The potato cream will become thick and sticky.
- How to make the shrimp soup: Pour olive oil and the garlic in a large deep pan and heat over high heat. Add the shrimp, vegetables, and salt, and heat until cooked through.
- Pour coconut milk into the pan from Step 8 in several batches, once it comes to a boil, continue simmering over high heat for another 5 minutes, stirring constantly.
- Add the potato cream from Step 7 to the shrimp soup from Step 9, combine well, and simmer for about 5 minutes while stirring constantly.
- Before turning off the heat, pour in the dendê oil, and give it a quick stir.
- Serve with long-grain rice (refer to Note 2). It will be delicious served with pimenta oil (Brazilian hot pepper oil), tabasco, or lemon juice, according to preference.
- Note 1: Refer to "Quick! Easy! Foolproof! How to Toast and Peel Tomatoes". Note 2: Refer to "How to cook long-grain rice". - - https://cookpad.com/us/recipes/144101-how-to-cook-long-grain-rice-brazilian-style
- Note: When making this dish with potatoes, the sauce will not thicken as much, so decrease the amount of coconut milk, and stir in a small amount of katakuriko dissolved in water, to thicken the sauce.
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