Shrimp Bobo Recipes

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Steps:

• Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
• 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.
• When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
• Cut the other ½ of the cassava in cubes.
• 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.
• Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
• Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
• Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
• Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
• Remove from the heat, and serve hot with white rice.

Steps:

• Season the shrimp with lemon, salt and pepper.
• Peel the cassava, wash and cut it into 2 inch pieces.
• Cover with water and salt to taste.
• 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).
• Drain.
• While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
• Reserve.
• Cover bottom of casserole with oil.
• Add onion, garlic and red pepper.
• Cook for about 5 minutes or until onion is transparent and pepper cooked.
• Add tomatoes, parsley; cook until tomatoes are soft.
• Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
• Add the cassava cream and bring to a boil.
• If needed add more coconut milk, mixture should resemble a heavy white sauce.
• Test salt and pepper and add more if needed.
• Add a few drops of orange food coloring.
• The Bobó should have a light orange color.
• Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
• Serve with plain white, fluffy rice.
• I always have a bottle of Tabasco on the table for pepper lovers.