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Bobo De Camarao (Shrimp in Creamy Cassava)


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  • Shrimp stock:
  • 1.5 lbs of fresh shrimp cleaned and with no shells (I used about 17 jumbo and 20 medium but it's better with larger shrimp)
  • 1 large can of organic chopped tomato
  • 1 large red onion (chopped)
  • 6 garlic cloves (chopped)
  • 1 cup Extra Virgin Olive Oil
  • 2 lbs of yuca/Cassava (frozen or fresh)
  • 1 cup of coconut milk (some cans are 14oz)
  • 1 cup of heavy cream
  • 2 cups of water
  • all the shrimp shells and heads
  • 1 cup Cilantro
  • Hot sauce:
  • Red Pepper flakes
  • Salt & Pepper
  • Palm Oil OPTIONAL


Servings 4


Step 1

1.Place yuca in pressure cooker and fill up with water until the yuca is covered (about 2/3 of the way) and add a good amount of salt to the water. Once the pressure cooker starts letting out steam cook it for 5 to 7 minutes. Remove and drain.

2.While pressure cooker is going heat the olive oil in a large tall frying pan.

3.Add the onions and the garlic

4.Once the onions become translucent add the shrimp and cook until they become somewhat pink (Do not overcook) and remove them to a separate plate

5.Add the tomatoes, the shrimp stock, half the cilantro, salt and pepper, hot sauce (to taste), and red pepper flakes to the onions and garlic. Let it cook down for about 4 minutes

6.Meanwhile place the drained yuca in a large bowl and add the coconut milk. Using a hand mixer mash it all together. If you don't have a hand mixer use a manual masher. You want it nice and smooth but it's ok if it's a little chuncky

7.Add the yuca coconut mash to the tomato sauce in parts. Mix well each time and check the consistency. A good consistency is probably somewhere between a creamy soup and mashed potatoes.

8.Add the heavy cream and mix well

9.Add the separated shrimp to the pan and mix well but carefully not to damage your shrimp

10.Add the rest of the cilantro

11.OPTIONAL add 2 tbsps of palm oil/paste

12.Heat for a couple more minutes and serve with white rice


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