Imagine a dish that captures the vibrant soul of Brazilian coastal cuisine in every single bite - Bobo de Camarão is exactly that culinary masterpiece! This luxurious shrimp stew from the beautiful state of Bahia isn't just a meal; it's a sensory journey that blends rich coconut milk, aromatic palm oil, and succulent shrimp into a creamy, flavor-packed experience that will make your taste buds dance with excitement. Whether you're a passionate foodie or an adventurous home cook, this recipe promises to bring a touch of Brazilian warmth right into your kitchen.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Brazilian
Serves: 6 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tomatoes, chopped
- 2 tbsp palm oil
- Salt and pepper to taste
- 2 tbsp cilantro, chopped
Instructions
- Prepare the shrimp by thoroughly cleaning, peeling, and deveining. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
- In a large heavy-bottomed pan, heat the palm oil over medium heat. The distinctive red-orange palm oil is crucial for authentic Brazilian flavor.
- Add chopped onions and sauté until translucent, approximately 3-4 minutes. The onions should become soft and slightly golden.
- Incorporate minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes until the vegetables become fragrant and slightly softened.
- Add chopped tomatoes and cook for another 5 minutes, allowing them to break down and release their natural juices, creating a rich base for the stew.
- Pour in the coconut milk, stirring gently to combine all ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Carefully add the seasoned shrimp to the pan, cooking for 4-5 minutes until they turn pink and are just cooked through. Be careful not to overcook, as shrimp can become tough.
- Taste and adjust seasoning with salt and pepper as needed. The stew should have a creamy, slightly thick consistency.
- Remove from heat and garnish with freshly chopped cilantro, which adds a bright, fresh note to the rich stew.
- Serve hot, traditionally accompanied by white rice and farofa (toasted manioc flour). The stew can be ladled directly over the rice for a complete meal.
Tips
- Use authentic palm oil for genuine Brazilian flavor - its distinctive red-orange color is key to the traditional taste.
- Don't overcook the shrimp: They should turn just pink and remain tender, which typically takes 4-5 minutes.
- For extra authenticity, serve with white rice and farofa to soak up the delicious creamy sauce.
- Fresh ingredients make a huge difference - try to use fresh shrimp and ripe tomatoes.
- If palm oil is hard to find, you can substitute with a blend of olive oil and a small amount of annatto oil for color.
- Allow the stew to simmer gently to let the flavors meld together beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 180mg
