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shrimp bobó


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Tempo de preparo

20 min(s)


10 servings

Kewtrynn Menezes

  • Ingredients
  • Recipe
  • Cassava / Boiled Cassava1/2 l
  • Fresh peeled and cleaned shrimp1/2 kg
  • Crushed garlic cloves2 unit(s)
  • Dry shrimp without head and without syrup100 g
  • Coconut milk500 ml
  • Large ripe tomato, diced1 cup
  • Large onion, diced1 unit(s)
  • Chopped coriander50 g
  • Salt to taste
  • Palm oil to taste
  • Chopped chili pepper to taste
  1. Blend the cooked cassava with half the coconut milk in a blender. Reserve
  2. In a pan, start by browning the onion and tomato in three tablespoons of palm oil. Add the fresh shrimp, garlic and sauté (do not cook for a long time to avoid getting rubbery). Gradually add the manioc cream and adjust the salt. Add the dried shrimp, chili pepper, three more tablespoons of palm oil, correct the salt and gradually add the rest of the coconut milk. That's when you put the cilantro, already close to turning off the fire.

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