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shrimp bobó

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Tempo de preparo

40 min(s)


5 servings


  • Gutted Shrimp | 400 g
  • Aipim | 150 g
  • Onion | 2 unit(s)
  • Tomato | 1 unit(s)
  • Small green pepper | 1 unit(s)
  • Garlic Cloves | 2 unit(s)
  • Palm oil | 5 tablespoon
  • Green Smell |  to taste
  • Salt |  to taste
  • Scented Pepper |  to taste
  • Tahiti lemon | 1 unit(s)
  • Coconut milk | 200 ml
  • Water from cassava cooking | 1 cup
  • Olive oil |  to taste


  1. Start by seasoning the shrimp with garlic, salt and set aside in the fridge.
  2. Then, cook the cassava in the pressure cooker and after cooking, reserve 1 cup of the cooking water.
  3. In a pan with olive oil, grill the shrimp for approximately 3 minutes and set aside.
  4. Blend the cooked cassava and the cooking water in a blender and set aside.
  5. In the same pan, add the palm oil and sauté the chopped onion, pepper, tomato, garlic and pepper until wilted.
  6. Add the beaten cassava and coconut milk, let it boil and thicken the cream.
  7. Once full-bodied, add the prawns, adjust the salt, finish with minced green smell and serve with white rice.

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