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- Cooked Aipim500 g
- Fresh Shrimp without Caaca750 g
- Chopped Onion1 to taste
- Minced garlic to taste
- chopped seedless tomato1 to taste
- Chopped green pepper1 to taste
- Palm oil3 tablespoon
- Coconut milk350 ml
- Salt and Black Pepper to taste
- Peel and cook the cassava in water and salt. Once cooked, pass the blender with coconut milk and a little of the cooking water.
- Heat the palm oil and sauté onions, garlic, peppers and tomatoes until the aromas and flavors come together
- Then add the prawns and sauté until both sides are pink (+-2 minutes on each side)
- Add the symposium cream, gently fold in and cook for 3 minutes.
- Hit the salt. Finishes with green smell and lemon drops
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Shrimp bobó recipe by Chef Lili Almeida
This recipe for a simple shrimp bobó, here on DeliRec, besides being immensely flavorful and practical to prepare, is authored by the chef Lili Almeida, another talented cook member of our platform. On her page, you can check out many other wonderful shrimp recipes prepared by her, which will certainly make your mouth water, just like the shrimp bobó recipe. Divine desserts are also her specialty! You will be delighted with her banana pie with special dulce de leche, inspired by banoffee and many others. If you like to cook and want to learn new things, get inspired by the chef in how to make a simple shrimp bobó and many other dishes to succeed in the kitchen.
Shrimp Bobó: Get to Know the Origin of this Delicious Dish
Have you, who enjoyed learning how to make this delicious dish that is the simple shrimp bobó, ever heard of its origin story?
Like many other meals that exist in Brazil, this recipe traditionally originates from Africa and was brought to our people during colonial times. The shrimp bobó that we are most familiar with is the one that uses cassava (yucca), originated in Bahia and with indigenous traces, but some of its ingredients show its true African cultural influence, such as palm oil and pepper. In addition to cassava, cilantro is another ingredient in bobó that has Bahian traces, and therefore it can be concluded that this recipe presented on the page has Afro-Brazilian origins.
A curiosity about the shrimp bobó is that in some other states, its preparation undergoes modifications, nothing that makes it lose its essence, but people have been adapting the cuisine and taking inspiration from the original dish. There are places where palm oil is replaced by olive oil, to give a "milder" flavor, and coconut milk is also discarded, or a smaller amount is used. The famous "Bahia seasoning" is very tasty, but not everyone is used to this type of meal, with a very strong flavor.
As the preparation method involves blending or leaving the cassava as a kind of puree, some culinary enthusiasts consider this shrimp bobó recipe in this way. Regardless of its preparation, the fact is that this dish is adored by many Brazilians and has become part of the gastronomy of the northeastern region of our country.