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Bobo de Camarao- Shrimp Stew Recipe

   
 

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     Bobo de Camarao- Shrimp Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
3 Tbs - Olive oil
1 onion, chopped
4 ripe tomatos, chopped
2c. of manioc puree ( see recipe below)
1 c. of requelijao ( cream cheese can subsitute)
1 c. Coconut Milk
Salt and Pepper for taste
1 1/2 Peperoncino peppers- sliced thinly
1 Tbs. azeita de dende (dende oil)
 
1 c. of Shrimp stock ( see recipe below)
2 lbs. of Shrimp -large- peeled and devined - tails removed
1/3 c. of chopped Parsley
1/3 c of Chpped Cilantro
1/3 c. Thinly sliced Chives
2 Garlic cloves- chopped finely
1/2 Red bell pepper- Skin removed with Vegatable Peeler
1 can of Tomato Puree or sauce

Instructions
FOR THE BOBO- Heat the olive oil over medium heat and saute the garlic until fragrant. Add the onion and cook until transparent, stirring frequently, about 6 minutes. Add the tomatoes and the red bell pepper and cook 8 minutes more. Add the tomato sauce, the manioc puree, the requeijão, the coconut milk, salt, pepper, peperoncino, dendê oil and the rest of the shrimp stock as needed for a stew-like consistency. Taste and adjust seasoning. Cook the shrimp- Heat a large saute pan over medium-high heat and add some olive oil. Add shrimp and cook until lightly browned, about 2 minutes per side. Add the shrimp to the stew, then stir in the chopped herbs, reserving some for garnish.
FOR THE SHRIMP STOCK- 4 tablespoons unsalted butter 1/2 pound shrimp shells 1 large carrot, peeled & cut into chunks 2 celery stalks, cut into chunks 1 leek, cleaned & cut into chunks 2 cloves of garlic, smashed 1 onion, peeled and quartered 4 cloves 2 bay leaves 12 cups water Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Turn off heat and let mixture cool. Strain and discard solids. Refrigerate stock until needed.
FOR THE MANIOC PUREE- FOR THE MANIOC PUREE 4 cups shrimp stock 1 pound manioc root (also called cassava or yucca) salt pepper Place stock and manioc in a pot and bring to a boil. Cook about 40 minutes, until manioc is very soft. Break the manioc pieces apart and remove the tough sinew that runs through the center. Puree the manioc and stock until very smooth.


Originally Submitted
10/4/2016





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