Brazilian Shrimp Stew Recipe (Bobo De Camarão): Go International Tonight by Ann Marie Patitucci
Do you appreciate international cuisine but are afraid to try to re-create it at home? I can relate. However, sometimes I find a recipe that I think I might be able to pull off. This recipe for bobo de camarao, sometimes referred to as shrimp bobó in English, is a good example. The shrimp stew recipe is delicious and easier to put together than I would have imagined. The flavors are deep and rich, and this may just be your favorite way to “do shrimp” from now on.
So what is bobo de camarão exactly? It’s a stew or chowder-like Brazilian shrimp dish with puréed tomatoes, along with coconut milk, herbs, veggies and other ingredients. It is an iconic recipe from Brazil’s Bahia region, known for its Afro-Brazilian characteristics. Traditionally, bobo de camarão is served with white rice, though it is served as a stand-alone dish as well.
Like many similar dishes, this Brazilian shrimp stew recipe is flavored with palm oil, or dendê. Some believe that it’s acceptable to use olive oil instead of palm oil (due to Italian influences), while others suggest that if you can’t find palm oil or dende, you’re better off not using anything in its place. We’ll leave that decision up to you! Serve this shrimp stew for dinner or lunch with rice.
Cuisine: Brazilian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 1 - 1 1/4 pounds large shrimp, shells and tails on or shelled and deviled (tails on or off)
- 1 1/2 teaspoons salt (divided)
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1 can (14 ounces) diced tomatoes (with the juice)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 1/2 tablespoons olive oil or coconut oil
- 1/2 teaspoon cayenne pepper
- 5 tablespoons cilantro, coarsely chopped (divided)
- 1 cup coconut milk, stirred well
- 1 tablespoon palm oil/dende oil (or olive oil)
Here’s how to make it:
- Toss shrimp with garlic, pepper, 1/2 teaspoon salt and lemon juice. Allow shrimp mixture to marinate in the refrigerator for 20 minutes.
- While shrimp marinates, puree tomatoes with juice in a blender until smooth. Cook onion and green bell pepper in olive oil over low-medium heat, about 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro and the remaining salt. Cook for 1 minute, stirring constantly.
- Add tomato puree and simmer for about 15 minutes, until mixture becomes very thick. Stir in coconut oil and then bring to a boil. Add the shrimp and cook 3 to 5 minutes or until pink. Stir in palm oil and remaining cilantro. Season to taste.
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