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Shrimp Bobó (Makes 6 servings)

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Shrimp Bobó (Makes 6 servings)

O clássico baiano ganhou mais sabor com leite de coco caseiro e caldo de camarão, preparado com as cascas. Read more


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Tempo de preparo

1 hour(s)


6 servings

Rafael Alcântara

  • Ingredients
  • Recipe
  • shells and heads of 1 kg of shrimp300 g
  • 1/2 onion1 unit(s)
  • garlic clove1 unit(s)
  • water1 l
  • water1 unit(s)
  • coriander seeds2 tablespoon
  • palm oil2 tablespoon
  1. In a sieve, wash the shrimp shells and heads well under running water. With the side of the knife blade, crush and peel the garlic clove. Peel and cut the onion into thin half moons. In the mortar, break the coriander seeds.
  2. Place a medium saucepan over medium heat. When it heats up, drizzle with palm oil, place the shrimp shells and heads and sauté for 10 minutes, until they take on an orange hue and form a golden hue at the bottom of the pan – this step is essential to flavor the broth.
  3. Add the garlic, onion, bay leaf, coriander seeds and stir for 2 minutes until the onion wilts. Add the water little by little, scraping the bottom of the pan with the spatula to dissolve the burns and increase the heat. After it boils, let it cook for another 40 minutes over low heat, until the broth reduces by half.
  4. Over a bowl, pass the broth through a sieve, pressing with the back of a spoon to extract all the liquid, about 2 ½ cups (tea). Reserve.

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