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.
|