Editorial sample recipeBrazilianintermediateGluten-FreeDairy-FreeHalal

Brazilian Coconut Cassava Shrimp Bobó

Name: Brazilian Coconut Cassava Shrimp Bobó
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb raw shrimp, peeled and deveined; 1.5 lbs cassava root, peeled and cut into chunks; 1 cup coconut milk, full-fat; 1 tbsp red palm oil, dendê oil; 1 cup yellow onion, diced; 1 cup red bell pepper, diced; 3 cloves garlic, minced; 1 tbsp lime juice, freshly squeezed; 0.25 cup fresh cilantro, finely chopped

A silky Bahian coastal seafood skillet featuring tender shrimp folded into a spiced cassava and coconut milk purée finished with aromatic red palm oil.

Prep: 20 min
Cook: 25 min
Total: 45 min

Technique to learn

Cassava Emulsification

Blending hot starchy roots with coconut milk creates a rich natural thickening agent without flour or cornstarch.

Instructions

Step 1: Place peeled cassava chunks in a medium pot, cover with salted water, bring to a boil, and cook for 18-20 minutes until fork-tender.

Step 2: Drain cassava, transfer to a blender with full-fat coconut milk, and process until completely smooth and velvety.

Step 3: Season peeled shrimp with lime juice, half a teaspoon of salt, and black pepper.

Step 4: Heat red palm oil in a large skillet over medium-high heat, add shrimp, and cook for 2 minutes until just pink, then remove to a plate.

Step 5: In the same skillet, add diced onion, red bell pepper, and minced garlic, sautéing for 4-5 minutes until tender and fragrant.

Step 6: Pour the blended cassava coconut purée into the skillet with the vegetables and simmer gently over medium-low heat for 5 minutes.

Step 7: Fold the seared shrimp and chopped cilantro into the simmered cassava purée, heating for 2 minutes before serving hot.

Cooking tips

Do not overcook the shrimp during the initial sear as they will finish cooking in the hot cassava purée.
If the cassava purée feels too thick while blending, loosen it with 2 to 3 tablespoons of warm water.
Original home-cooking adaptation inspired by Brazilian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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