This scrumptious shrimp stew, known as bobo de camarão, hails from Bahia, Brazil.
I have had the pleasure of feasting on this served table-side from a giant pumpkin. It charmed me all those years ago and I have been enamored with it ever since. Imagine enjoying this stew served from a pumpkin in an elegant country home among the rolling hills and falling leaves. That's just how I enjoyed it the first time I savored it, and now at long last I have made this in honor of that most memorable and affecting meal. Traditionally made with yucca and palm oil, I have changed the recipe by eliminating the palm oil altogether, as it doesn't quiet agree with me. But if you love it and are purist, go for it!
Equipment: cutting board; chef’s knife; dry and wet measuring cups; measuring spoons; large mixing bowl; rubber spatula or metal spoon; peeler; Dutch oven or large pot; fork or potato masher; colander or strainer; wooden spoon
Ingredients: 3 pounds large shrimp, peeled and deveined
juice of one lemon 4 cloves garlic, minced 2 teaspoons kosher salt
1 teaspoon ground black pepper 2 pounds manioc (yuca), peeled, boiled, and mashed 3 onions, finely chopped ½ cup olive oil 4 cups coconut milk (2 14-oz. cans), divided ½ bunch parsley, chopped ½ bunch cilantro chopped 1, 28-oz. can crushed tomatoes 1, 14-oz. can diced tomatoes 2 green bell peppers, diced 1 cup of fish stock (or clam juice) additional kosher salt and freshly ground black pepper to taste
"I think Shrimp Bobo served in a pumpkin makes for a festive and seasonal option for Thanksgiving . . . especially if turkey is not your thing."
1. In large bowl, combine the shrimp with the lemon juice, garlic, salt, and pepper. Toss well to coat and set aside.
2. Peel and slice the manioc in small chunks. Place in a pot of cold water and bring to a boil. Simmer until tender, approximately 20 minutes, then drain. Mash the manioc with a fork or potato masher, then add 2 cups (or 1 can) coconut milk. Set aside.
ILOC tip: the manioc has tough spindle in its center, which is quite easy to remove once boiled and tender. Be sure to remove the spindle pieces before making the mash with the coconut milk.
3. Meanwhile, in a Dutch oven or large pot over medium-high heat, add the olive oil and swirl to coat the pan. Add the chopped onion and sweat until softened, approximately 10 minutes. Add the marinated shrimp and diced bell pepper and cook, stirring constantly, until the shrimp are pink and cooked through.
4. Add the crushed tomatoes, parsley and cilantro, the remaining coconut milk, and fish stock. Season again with salt and pepper and cook for a few minutes. Until heated through, and thick and creamy.
5. Serve immediately with steamed white rice.
Makes 8 servings.