Bo Bo Shrimp is commonly referred to as Bobó de Camarão is a beloved dish from the north-eastern region of Brazil. It represents a fusion of African, Indigenous and Portuguese culinary influences. Not surprisingly, this flavourful stew, featuring shrimp (camarão) as its star ingredient, is cherished for its rich, creamy texture and vibrant taste.
At the heart of Bo Bo Shrimp/Bobó de Camarão lies mandioca, also known as cassava or yuca. This starchy root vegetable is boiled, mashed, and incorporated into the dish creating a velvety base. You can also use cassava flour as a substitute. To complement the mandioca, coconut milk is added, infusing the stew with a luscious tropical flavour. However, this is essential to create its signature creaminess.
The shrimp, often marinated in lime juice and spices, bring a succulent seafood element to the dish. They’re typically cooked with aromatics including onions, garlic, tomatoes, and bell peppers, enhancing the stew with layers of savoury depth.
Dendê oil, derived from palm fruit, adds a distinctive earthy flavour and vibrant colour to the Bobó de Camarão. Due to the difficulty in locating Dendê Oil and it’s environmental damage, I use peanut oil.
Furthermore, a symphony of spices including coriander, cumin and chili peppers enlivens the dish. Hence these simple spices build a perfect balance of heat and complexity. The final touch of fresh cilantro lends a burst of herbal brightness, accentuating the dish’s tropical essence. Bobó de Camarão is served alongside fluffy white rice or toasted farofa, a traditional Brazilian accompaniment made from cassava flour. This hearty and satisfying main dish is a testament to the rich culinary heritage of Brazil’s north-eastern coast. A place where diverse cultural influences converge to create a tapestry of flavours.
Bobó de Camarão captivates the palate with its irresistible blend of ingredients and bold, tropical character. With each spoonful, diners embark on a culinary journey to the sun-drenched shores of Brazil’s enchanting coastline. Bringing back memories and savouring the essence of its vibrant culture and culinary tradition. Bobó de Camarão stands as a shining example of Brazil’s gastronomic prowess. Finally, anyone who has visited this part of Brazil will confirm two things. The people are welcoming and this dish is an experience the warmth and vibrancy of its north-eastern cuisine.
Bo Bo Shrimp
Ingredients
- 500 g large shrimp peeled and deveined
- 500 g cassava cooked and peeled/if using cassava flour, see instructions below
- 400 ml coconut milk
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large chopped tomatoes chopped
- 1 large red bell pepper chopped
- 2 tbsp dendê oil peanut oil
- 1 tbsp lime juice
- 2 tbsp cilantro coriander/chopped
- 1 tbsp green onions scallions/chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- salt to taste
- pepper to taste
- hot sauce optional
Instructions
- Prepare the Shrimp: Marinate the shrimp with lime juice, salt, pepper, cumin, and paprika. Set aside while you prepare the other ingredients.500 g large shrimp, 1 tbsp lime juice, 1 tsp ground cumin, 1 tsp paprika, salt, pepper
- Prepare the Cassava Flour Paste: If you’re using cassava flour as a substitute for fresh cassava, mix 500g (1 lb) of cassava flour with enough water to form a thick paste. Set aside.500 g cassava
- Cook the Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened and fragrant, about 3-4 minutes.1 large onion, 3 cloves garlic, 1 tbsp olive oil
- Add the Vegetables: Add the chopped tomatoes and bell pepper to the skillet. Cook for another 5 minutes until the vegetables are softened.2 large chopped tomatoes, 1 large red bell pepper
- Incorporate the Cassava Flour Paste: Gradually add the cassava flour paste to the skillet, stirring continuously to prevent lumps from forming. Cook for a few minutes until the mixture thickens.
- Add the Coconut Milk: Pour in the coconut milk, stirring well to combine with the cassava flour mixture. Allow the mixture to simmer for about 5 minutes, stirring occasionally.400 ml coconut milk
- Add the Shrimp: Carefully add the marinated shrimp to the skillet. Cook for about 5-7 minutes, or until the shrimp turn pink and opaque.
- Season and Finish: Season the Bobó de Camarão with salt and pepper to taste. Stir in the dendê oil (peanut oil) for flavour and colour. Adjust seasoning if necessary.salt, pepper, 2 tbsp dendê oil
- Garnish and Serve: Sprinkle chopped cilantro and green onions over the Bobó de Camarão. Serve hot with rice or farofa on the side.2 tbsp cilantro, 1 tbsp green onions, hot sauce
33 comments
Bo Bo hrimp is new favourite.
Very tasty, although I would recommend watching the shrimp carefully so they do not become overcooked.
The shrimp were tender and the sauce was rich and creamy. I thought the fresh coriander at the end really lifted the whole dish.
The combination of tomatoes, peppers, garlic and coconut milk creates a fantastic sauce. The shrimp were the perfect addition.
I found the dish very comforting and warming. The coconut milk worked particularly well with the cumin and paprika.
I used peanut oil as suggested instead of dendê oil and thought it worked very well. The dish still had plenty of colour and flavour.
The fresh coriander and green onions made a big difference at the end. Without them, I think the dish would have felt much heavier.
This is a great way to make shrimp feel like something special. It has lots of character without requiring complicated cooking.
This was rich without being too heavy when served with rice. The fresh lime and coriander helped keep everything tasting bright.
Really tasty and wonderfully filling. The cassava gives the dish a lovely texture that is quite different from other shrimp stews.
The combination of shrimp and coconut milk sounded unusual at first, but it really works. I will definitely be making this again.
I added a little extra lime juice and really liked the sharper flavour. It balanced the richness of the coconut milk nicely.
I made this for friends and it disappeared very quickly. Several people asked me what made the sauce so creamy.
The recipe gave me a wonderful introduction to Bobó de Camarão. I loved the mixture of Brazilian flavours and creamy texture.
This had a lovely balance of creamy, spicy and fresh flavours. The lime-marinated shrimp were especially good.
The sauce was perhaps a little thicker than I expected, but the flavour was excellent. Next time I might add a small splash of water.
I used fresh cassava rather than cassava flour and was very pleased with the result. The finished sauce was beautifully smooth.
A delicious recipe and one I will be keeping. I served it with toasted farofa as suggested and the combination was excellent.
The recipe worked well for a family meal. I left out the hot sauce so everyone could add their own amount at the table.
I used slightly smaller shrimp because that was what I had available. They cooked quickly and still worked very well in the sauce.
I served this with plain white rice and it worked beautifully. The creamy sauce soaked into the rice and every bite was delicious.
This was a lovely change from the usual shrimp recipes. The lime and spices give it plenty of flavour, while the cassava makes the sauce thick and comforting.
A lovely seafood dish with a good amount of spice. I used only a little hot sauce, which was enough for us.
A delicious and unusual shrimp recipe that is definitely worth trying. I particularly liked how the cassava gave the sauce such a velvety texture.
A fantastic Brazilian-inspired meal with plenty of flavour. I added a little extra chilli sauce because we like our food hot.
We thoroughly enjoyed this. The red pepper and tomatoes gave the sauce a lovely colour and added plenty of sweetness.
This was surprisingly easy to make and tasted like something I would order in a restaurant. The coconut flavour was just right.
Really enjoyed this dish. The coconut milk makes the sauce wonderfully creamy without overpowering the shrimp.
I would make this again without hesitation. It is comforting, colourful and full of tropical flavours, although I might add a little more seasoning next time.
I loved the sweetness from the coconut milk alongside the savoury vegetables. It made a very satisfying dinner.
I enjoyed the recipe, although preparing the cassava took a little longer than expected. The finished dish was worth the extra effort.
Really good recipe with plenty of flavour. I would perhaps increase the amount of chilli next time, but otherwise I would not change it.
This was a hit with everyone at the table. There was enough sauce to make the rice particularly delicious.