Shrimp Bobo Recipe

Name: Shrimp Bobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium to large shrimp, peeled and deveined (keep the shells); 4 lbs cassava, peeled and quartered (can be Goya frozen cassava, makes no difference); 6 tomatoes, peeled, de-seeded and chopped; 1/2 cup of chives and fresh parsley leaves, chopped; 3 onions, chopped; 3 garlic cloves, chopped; salt; 1 red bell pepper, sliced into thin strips; 1 (15 ounce) can coconut milk; 1/2 cup chopped cilantro; 1 cup milk; 1/2 cup palm tree oil, less if you have never tried it; olive oil

Servings: persons

1 lb medium to large shrimp, peeled and deveined (keep the shells)
4 lbs cassava, peeled and quartered (can be Goya frozen cassava, makes no difference)
6 tomatoes, peeled, de-seeded and chopped
1/2 cup of chives and fresh parsley leaves, chopped
3 onions, chopped
3 garlic cloves, chopped
salt
1 red bell pepper, sliced into thin strips
1 (15 ounce) can coconut milk
1/2 cup chopped cilantro
1 cup milk
1/2 cup palm tree oil, less if you have never tried it
olive oil

1
Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
2
Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
3
When done, puree 1/2 of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
4
Cut the other 1/2 of the cassava in cubes.
5
Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
6
Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
7
Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
8
Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
9
Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
10
Remove from the heat, and serve hot with white rice.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb medium to large shrimp, peeled and deveined (keep the shells), 4 lbs cassava, peeled and quartered (can be Goya frozen cassava, makes no difference), 6 tomatoes, peeled, de-seeded and chopped, 1/2 cup of chives and fresh parsley leaves, chopped, and more.

Yes, Shrimp Bobo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Bobo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions