Brazilian Bobó de Camarão

Ingredients

• 600g large prawns, peeled (keep shells)
• 500g yuca (cassava), peeled and cubed
• 1 onion, chopped
• 3 garlic cloves
• 2 tomatoes, chopped
• 1 red pepper, diced
• 1 can coconut milk
• 2 tbsp palm oil
• 1 tbsp olive oil
• 1 tsp paprika
• Big bunch coriander
• Lime
• Salt and pepper

Instructions

1. Simmer prawn shells in 500ml water 15 minutes; strain.
2. Boil yuca in the prawn stock until very tender; blend smooth with the stock.
3. Sauté onion, garlic, pepper and tomato in olive oil.
4. Add the blended yuca purée and coconut milk; simmer 5 minutes.
5. Add prawns and palm oil; cook 4 minutes until prawns are pink.
6. Finish with coriander and lime.

Serving suggestions

• Serve over rice with farofa.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions