For me, tasting shrimp is the same as traveling straight to my childhood. I still remember when I was a kid and my mother never did let me eat meat on Good Friday. The shrimp bobó was then the dish of choice. And what I prayed for Friday came and I could finally eat this delicious…
As this tradition is still followed by a lot of people, there is my recipe of shrimp bobó.
- 500g of shrimp
- Half lime
- Black pepper
- 500g cassava
- 500ml of coconut milk
- Palm oil
- 2 chopped tomatoes
- Chopped green pepper
- 1 chopped onion
- 2 cloves garlic, minced
- 5 cumari peppers
- Season the shrimps with the half-lime juice and the pepper. Mix well.
- In a saucepan, put the cassava and cover with water. Let it cook for a while.
- Place the cassava in a blender along with the coconut milk. Beat.
- In another saucepan, put the palm oil, the tomatoes, the green pepper, the onion and the garlic. Stir until the garlic and the onion are golden.
- Now in a frying pan, place palm oil and shrimps and stir until shrimps fry.
- Put the garlic and onion in a blender. Beat until yellow.
- In the saucepan where you made the mixture with garlic and onion, take what’s left and add the cassava and coconut milk. Stir well and then add the yellowish liquid. Mix everything together and add cumari pepper. Mix. Now add the shrimps. Mix. Finally, add the coriander. Stir and garnish with coriander.
- Serve with white rice.