Shrimp Bobo Recipe

Name: Shrimp Bobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 lbs medium shrimp, cleaned,devained and washed; 1 lemon, juice of (I use lime); 1 cup chopped parsley; 2 red bell peppers, finely chopped; 8 tomatoes, chopped (without skin) or 1 can whole italian tomatoes; 2 cups onions, finely chopped (or grated); 1/4 cup corn oil or 1/4 cup olive oil (or enough to cover the bottom of a casserole); 3 cloves garlic, chopped and smashed; salt; white pepper; 3 lbs cassava (also known as manioc, found in Latin markets); 3 -4 cups unsweetened coconut milk; Tabasco sauce (optional); orange food coloring

Servings: persons

4 1/2 lbs medium shrimp, cleaned,devained and washed
1 lemon, juice of (I use lime)
1 cup chopped parsley
2 red bell peppers, finely chopped
8 tomatoes, chopped (without skin) or 1 can whole italian tomatoes
2 cups onions, finely chopped (or grated)
1/4 cup corn oil or 1/4 cup olive oil (or enough to cover the bottom of a casserole)
3 cloves garlic, chopped and smashed
salt
white pepper
3 lbs cassava (also known as manioc, found in Latin markets)
3 -4 cups unsweetened coconut milk
Tabasco sauce (optional)
orange food coloring

1
Season the shrimp with lemon, salt and pepper.
2
Peel the cassava, wash and cut it into 2 inch pieces.
3
Cover with water and salt to taste.
4
Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
5
Drain.
6
While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
7
Reserve.
8
Cover bottom of casserole with oil.
9
Add onion, garlic and red pepper.
10
Cook for about 5 minutes or until onion is transparent and pepper cooked.
11
Add tomatoes, parsley; cook until tomatoes are soft.
12
Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
13
Add the cassava cream and bring to a boil.
14
If needed add more coconut milk, mixture should resemble a heavy white sauce.
15
Test salt and pepper and add more if needed.
16
Add a few drops of orange food coloring.
17
The Bobo should have a light orange color.
18
Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
19
Serve with plain white, fluffy rice.
20
I always have a bottle of Tabasco on the table for pepper lovers.

815

kcal

Calories

Fat

Carbs

131

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 14 ingredients. The key ingredients include: 4 1/2 lbs medium shrimp, cleaned,devained and washed, 1 lemon, juice of (I use lime), 1 cup chopped parsley, 2 red bell peppers, finely 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