Born on the coast of Brazil with the region’s flavors, Bobó de Camarão is a delicious and comforting shrimp stew.
Translated to Shrimp Bobo in English, Bobó de Camarão is similar to a shrimp chowder.
Bobó de Camarão gets its yellow color from red palm oil and its creaminess from coconut milk.
Plus, the tomatoes and bell pepper bring plenty of flavor to this signature dish of the Bahia region.
What Is Bobó de Camarão?
Bobó de Camarão is a traditional seafood dish from the Bahia region of Brazil that includes shrimp, vegetables, palm oil, coconut milk, and a puree of manioc, or cassava root.
It is often served with white rice, which pairs well with the creamy, flavorful sauce.
It is similar to a West African seafood dish that is made with yams.
Bobó de Camarão includes South American ingredients that you can purchase online or in specialty grocery stores and supermarkets.
They include:
- Palm oil: Azeite de dende, or palm oil, gives Bobó de Camarão its golden color.
- Coconut milk: Make sure you are purchasing coconut milk that is not sweetened. Powdered coconut milk can be handy to keep in your pantry for this recipe.
- Spices and herbs: Cilantro and parsley give Bobó de Camarão a fresh flavor.
- Shrimp: You’ll want to shell the shrimp and use the shells to make a seafood stock. You can also use seafood bouillon cubes to make a seafood stock in a pinch.
History of Bobó de Camarão
Bobó de Camarão is a traditional Brazilian dish of the Bahia region, which is heavily influenced by West African culture.
Many believe that slaves brought the dish to Bahia somewhere around the 16th to 19th Century, and it slowly became popular throughout the rest of the country.
Today, many celebrity chefs include this delicious dish in their recipes.
It shows similarities to America’s chowders and the shrimp creole from New Orleans, but Bobó de Camarão has a Brazilian twist.
The Brazilian coconut milk, manioc puree, and palm oil, traditional ingredients found in Bahia, give Bobó de Camarão its unique Brazilian flair.
How Do You Make Bobó de Camarão?
To prepare Brazilian Bobó de Camãro, you’ll need to first prepare a seafood or shrimp stock and then the manioc puree.
Ensure you have all of your Bobó de Camarão ingredients prepared, chopped, measured, and ready to go before starting to make the process easier.
If you want, you can even prepare some of the ingredients, such as the shrimp stock and the manioc puree, days before you want to serve the dish.
Shrimp Stock Ingredients
Let’s first start with the shrimp stock. Get out a pot and put in 12 cups of water.
Then, add a large sliced carrot, two finely chopped celery stalks, one quartered onion, and one sliced leek.
Throw in four tablespoons of unsalted butter, two cloves of minced garlic, two bay leaves, four cloves, and, of course, half a pound of shrimp shells.
Let the mixture come to a boil, then turn the heat back down and let the mixture simmer for half an hour.
Afterward, remove the stock from the heat and let it all cool.
You will need to strain the liquid and then store what’s left in the refrigerator if you plan to finish the meal another day.
Manioc Puree Ingredients
For the manioc puree, place four cups of shrimp stock and one pound of manioc (or cassava root), salt, and pepper to taste in a pot and bring it all to a boil.
Cook the mixture for about 40 minutes until the manioc is very soft.
Break the manioc pieces apart and remove the tough sinew that runs through the center.
Make sure to puree the manioc and stock until it is very smooth.
Bobo Ingredients
Heat three tablespoons of oil on a medium setting and sauté two cloves of minced garlic until fragrant.
Add one chopped onion and cook for about six minutes while stirring frequently.
Add four ripe, chopped tomatoes and half of the chopped bell pepper, and then cook for eight more minutes.
Next, pour in one cup of tomato sauce, two cups of manioc puree, one cup of requeijão (or Brazilian cream cheese), and one cup of coconut milk.
Include as much salt and pepper as you wish, and add one half of a sliced pepperoncini pepper and one tablespoon of dendê oil.
Of course, we can’t forget the stock! Add as much as you need to create a stew-like consistency.
Sprinkle in seasoning to your preference.
Sizzle the shrimp
Remember the shrimp shells you used for the stock? Now it’s time to use the shrimp that were in those shells.
Heat a large sauté pan on the medium-high setting and add oil. Put the two pounds of shrimp in and cook until they are lightly browned, which is about two minutes on each side.
Next, add the sautéed shellfish. Stir in ⅓ cup of fresh cilantro, ⅓ cup of fresh parsley, and ⅓ cup of fresh chives, saving a few sprinkles of herbs for garnish.
Enjoy warm Bobó de Camarão with steamed white rice and lime wedges to squeeze over the shrimp.
It makes a colorful entrée or side dish featuring all of the fresh flavors Brazil has to offer.
How to Enjoy the Bobó de Camarão
Bobó de camarão is one of the most requested dishes in Bahia restaurants.
If you ever have the pleasure of enjoying it in an authentic restaurant, you may see it listed as an entrée or as a side dish.
Either way, it pairs well with Pao de queijo, or a traditional warm, cheesy bread.
If you would like to try your hand at making bobó de camarão, it is perfect for a Brazilian-themed dinner party or a casual supper at home.
If you choose to make it a dinner plate, be sure to include some steamed rice and fried plantains.
This comforting dish is even better with fresh and authentically South American ingredients.
With a little planning for the preparation of the shrimp stock and manioc puree, Bobó de Camarão is an easy recipe that is sure to impress.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.