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Fish, Americas

Shrimp bobó with rice

Shrimp bobó is a cassava and coconut milk cream originally from Bahia, Brazil, served with plain rice. For 4 people, it takes 55 minutes and medium skill, at a cost of €4.60 per person. The key to success is blending the cassava until perfectly smooth and letting the sauce simmer gently so it thickens evenly.

Tonight, a Bahian bobó, a cassava and coconut milk cream with shrimp, very mild and very generous.

Shrimp bobó with rice
Total time
55 min
Difficulty
Medium
Cost per person
€4.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Shrimp bobó is all about texture first. The cassava is boiled then blended into a thick, silky cream, and coconut milk makes it even softer. The shrimp bring their briny flavor, the paprika a gentle warmth, and fresh cilantro a bright finishing note. Nothing here is spicy, it's all round and comforting.

This is a dish to make on an evening when you have a bit of time ahead of you, or on a Sunday if you're having guests over. Kids usually love the mild coconut flavor and creamy texture, especially if you set aside a few whole shrimp for their plates. Mon Chou walks you through each step so the cream stays smooth until the end.

The ingredients

4 people

Fish counter

  • Peeled shrimp 600 g

Frozen foods

  • Frozen cassava 600 g

Pantry

  • Coconut milk 40 cl
  • Paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Red bell pepper 1
  • Tomatoes 2
  • Garlic 2 cloves
  • Fresh cilantro 6 sprigs

Allergens Shellfish

The step by step recipe

  1. Cook the cassava in salted water until tender, then blend it with a bit of its cooking water into a thick cream. 25 min

    Remove the central fiber from the cassava if it's still there.

  2. Sauté the onion, garlic, bell pepper, and diced tomatoes in oil with the paprika. 10 min

    Small diced vegetables melt right into the cream.

  3. Add the shrimp and sear them briefly, then pour in the cassava cream and coconut milk. 5 min

    Set aside a few shrimp for garnish before mixing everything together.

  4. Let it simmer gently, stirring often. 10 min

    The cream sticks to the bottom quickly, stir and scrape as you go.

  5. Cook the rice in salted water and serve the bobó with the cilantro. 11 min

    Plain rice soaks up the sauce, nothing else is needed.

Our tips to get it right

  • Use already peeled shrimp to save time, and pat them dry well before searing so they brown instead of releasing water.
  • Taste the cassava cream before adding the coconut milk, it should already be well seasoned since the coconut milk will soften all the flavors afterward.
  • If the cream seems too thick at the end of cooking, loosen it with a bit of the cassava cooking water rather than plain water.

The variations

  • Swap the shrimp for chunks of white fish for an even milder version.
  • For a vegetarian version, replace the shrimp with hearts of palm or mushrooms, and cook the cassava in vegetable broth instead.
  • For kids, serve the cream on its own with a few whole shrimp placed on top rather than mixed in, so they can recognize each ingredient.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Sparkling water with lemon

Storage

Bobó keeps for 2 days in the fridge in a sealed container. You can freeze it without the fresh shrimp for a better texture, or as is for up to 1 month. Reheat gently over low heat, adding a little water or coconut milk to bring back the creamy texture.

Questions about this dish

Can I use fresh cassava instead of frozen?

Yes, peel and cut fresh cassava into chunks, then cook it until fork tender. It may take a bit longer to cook than frozen cassava.

Can I make the cassava cream ahead of time?

Yes, you can cook and blend the cassava the day before, then keep it in the fridge. Reheat it gently before adding the vegetables and shrimp.

Is shrimp bobó spicy?

No, the paprika only adds a light, mild warmth, not real heat. It's a dish that works well for kids and sensitive palates.

Can I use frozen shrimp?

Yes, thaw the shrimp in the fridge and pat them dry well before searing. This keeps them from releasing too much water into the cream.

How long does it take to make a shrimp bobó with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a shrimp bobó with rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a shrimp bobó with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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