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Ingredientes
- 2 lbs medium size shrimp
- 1 lb yucca ( goya frozen yucca works fine if you can't find fresh)
- 2 cups onion, chopped
- 3 cloves garlic, chopped
- 1 cup olive oil
- 4 medium tomatoes, peeled and seeded (or a 14 oz can of whole tomatoes)
- 1 cup cilantro, chopped
- 1 cups coconut milk
- 1/4cup dendê or palm oil (optional, but taste much better with it; find online or brazilian market)
- 3 Tbsp ginger, grated
- 2 red bell peppers, chopped
- salt and pepper
Direcciones
- Peel and cut the yucca and put in a pan with water and salt. Cook until tender, drain and reserve both the cooked yucca and the liquid.
- Discard any fiber( usually in the center).
- Using a fork mash yucca while still hot, using some of the liquid to
- help in the process.
- You can use a blender or food processor for a finer texture
- Peel and devein the shrimp, reserve the shells and make a broth to be used in the bobó.
- Sauté the onion and garlic in the olive oil until wilted.
- Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well.
- Add the shrimp and the pureed yucca.
- Check the amount of liquid and add more shrimp broth to thin the
- mixture, if necessary.
- Add the coconut milk, the remaining cilantro and the palm
- oil.
- Check for salt and pepper.
- Serve over jasmine white rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 450 | |
| Calories from Fat 309 | 69% |
| Total Fat 35.24g | 44% |
| Saturated Fat 9.49g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 178mg | 7% |
| Potassium 530mg | 15% |
| Total Carbs 9.61g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.08g | 3% |
| Protein 24.87g | 40% |
