Dinner Party · Brazilian
Bobó de Camarão
A rich Brazilian stew of shrimp thickened with cassava puree and coconut milk. This is a heavy, indulgent dish.
Why This Works
The cassava provides a unique, creamy starchiness that standard flour or potato cannot replicate.
The Upgrade
Finish with an extra drizzle of fresh dende oil for a vibrant orange color and distinct earthy flavor.
Chef's Secret
Michelin TechniqueUse high-quality dende oil; it is the soul of Bahian cuisine and provides an unmistakable aroma that elevates the dish.
Ingredients
Total time including resting: 45 min
Directions
Boil cassava in salted water until very tender, then puree with coconut milk until smooth.
15 minIn a large pan over medium heat, sauté onion and bell pepper in dende oil until softened.
5 minAdd minced garlic to the pan, cooking until aromatic but not browned.
1 minAdd shrimp to the pan and sear until pink and just cooked through.
3 minPour in the cassava coconut puree and vegetable stock, stirring until the texture is velvety and coats the back of a spoon.
5 minStir in lime juice and fresh cilantro, adjusting seasoning with salt.
1 minServe immediately while piping hot to maintain the silky consistency.
Wine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
Viognier's aromatic, floral nose and viscous body match the richness of the coconut and cassava. It is a harmonious pairing where the wine's weight equals that of the dish.
Nutrition per Serving
480
calories
32g
protein
38g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Collard Greens
Sauté collard greens quickly with garlic for a bitter, iron-rich contrast to the dense cassava base.
Ingredients
Directions
Heat the olive oil in a large sauté pan or wok over medium-high heat until shimmering.
Add the sliced garlic and chili flakes, sautéing for 30 seconds until fragrant but not browned.
Increase heat to high and add the collard greens in large handfuls, tossing constantly with tongs.
Cook for 3 to 4 minutes until the greens are vibrant green and just wilted, retaining a crisp texture.
Season immediately with kosher salt and serve alongside the Bobó de Camarão.
Side Dish
White Rice
Simple steamed rice is essential for mellowing the intense, creamy richness of the shrimp stew.
Ingredients
Directions
Rinse the rice under cold water in a fine-mesh sieve until the water runs completely clear.
Combine the rinsed rice, water, butter, and salt in a medium saucepan with a tight-fitting lid.
Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to the lowest setting, cover immediately, and simmer undisturbed for 15 minutes.
Remove from heat and let the rice steam, covered, for 5 minutes.
Fluff the rice gently with a fork before serving alongside the shrimp stew.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.
Really enjoyed this. I'd add a touch more acid next time, but very solid.