Traditional shrimp bobo, with ginger as a spice

The traditional shrimp bobó has been given ginger to make it just as spicy, without being spicy.

html[data-range=”xlarge”] figure image img.img-438461eeabc76f3f832b7ae5f98ef972idz0pe5v { width: 774px; height: 774px; }HTML[data-range=”large”] figure image img.img-438461eeabc76f3f832b7ae5f98ef972idz0pe5v { width: 548px; height: 548px; }HTML[data-range=”small”] figure image img.img-438461eeabc76f3f832b7ae5f98ef972idz0pe5v, html[data-range=”medium”] figure image img.img-438461eeabc76f3f832b7ae5f98ef972idz0pe5v { width: 564px; height: 564px; }HTML[data-range=”small”] .article__image-embed, html[data-range=”medium”] .article__image-embed {width: 564px; margin: auto 0 30px; }

The traditional bobó of spicy prawns in the right measure, with a different ingredient.

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 00:10

Interval: 00:00

TOOLS

1 chopping board(s), 1 kettle, 1 colander(s), 2 frying pan(s), 1 pressure cooker, 1 grater, 1 serving bowl or platter

EQUIPMENT

conventional + blender

METERS

cup = 240ml, spoon = 15ml, teaspoon = 10ml, teaspoon = 5ml

Ingredients HOMEMADE SHRIMP BROTH

– olive oil to taste, for the sauté

– Shrimp shells and heads to taste

– 1/2 unit of onion, coarsely chopped

– 2 peeled and lightly crushed garlic cloves

– 1 unit of laurel

– cilantro to taste (stems)

-750ml of water

TRADITIONAL INGREDIENTS SHRIMP BOBO

– 750 g of medium prawns with shell and head

– 300 g of peeled cassava, cut into large pieces

– 1/2 unit of lemon

– 2 tablespoons of olive oil

– 1 tablespoon(s) of palm oil

– 1/2 unit chopped onion(s)

– 2 minced garlic cloves

– 1/2 unit of seedless and chopped chili (or chili) ^ab

– 1/2 unit of red pepper, without seeds and white parts, chopped

– 1 unit of tomato, seeded, diced

– 1 piece(s) of ginger, 2 cm each, peeled and grated

– chopped coriander to taste

– 600 ml of homemade shrimp broth – see recipe

– 100ml of coconut milk

– Salt to taste

– pepper to taste ^THE

Ingredients TO FINISH

– coriander to taste chopped.

– ground ginger to taste (optional) ^ab

Ingredients TO SEE (OPTIONAL)

– pepper sauce to taste (optional)
^THE

PREPARATION:

1. Start by cooking the shrimp stock (see preparation) – to make this step easier, you can prepare it the day before or even prepare and freeze it in advance.
2. Cook the cassava (see preparation).
3. Separate other ingredients and utensils from the recipe.
4. Wash, peel and chop the onion and garlic.
5. Wash the pepper and the pepper, remove the seeds and the white parts and chop them coarsely.
6. Wash the tomato, remove the seeds and cut it into cubes.
7. Peel the ginger, grate it and set it aside together with the juice.
8. Wash the coriander leaves and chop them for the bobó (coarsely) and for the finish.
9. Remove the prawns from the refrigerator (or freezer) and season them with lemon, salt and pepper.

PREPARATION:

Shrimp Broth (do this step before starting pre-prep or in advance):

1. Put a kettle with water on the fire (see quantity in the ingredients) for the prawn broth.
2. Shell the prawns, clean and separate the shells and heads for the stock.
3. Put the shells and heads of the prawns in a colander and wash them under running water.
4. Peel and coarsely chop the garlic and onion.
5. Wash the cilantro, remove the stems from the cilantro and save the leaves for finishing.
6. Wash the bay leaves.
7. Over medium heat, heat the oil in a pan, add the shrimp shells and heads.
8. Sauté for about 5 minutes, stirring occasionally.
9. Add the onion, garlic, coriander stalks and bay leaf and continue to saute until the onion is wilted.
10. Add boiling water (see quantity in ingredients).
11. When it starts boiling again, lower the heat and cook for at least 30 minutes.
12. While the broth is cooking, clean the shrimp, removing the top and bottom innards and refrigerate (or freeze).
13. Once the cooking time has elapsed, turn off the heat and over a bowl, pass the broth through a sieve, pressing to extract all the liquid. Reserve.
14. Continue the pre-preparation (step 2).

Cassava (do this step in pre-preparation):

1. Peel the cassava if you didn’t buy it peeled.
2. Wash well and cut into medium pieces.
3. Place in a pressure cooker, cover with water or shrimp stock, 2 inches over, and cover the pan.
4. Bring to a boil over high heat and when it starts to hiss, turn the heat down to medium/low and cook for about 20-30 minutes or until the cassava is very soft.
5. Continue the pre-preparation (step 3).

Manioc:

1. Turn off the pressure cooker and let out all the steam.
2. Open and check if the cassava is cooked.
3. If necessary, put back on the heat to cook a little more under pressure.
4. Drain, set aside and let cool slightly.
5. Cut the cassava pieces in half lengthwise, discard the center strand and discard.

Shrimp Bobó – Braised:

1. Over medium heat, heat a frying pan, add the palm and olive oil and sauté the prawns until golden brown on both sides – depending on the amount you use, do so a little at a time, without piling them up.
2. Remove the prawns as soon as they are browned (do not leave them too long to avoid them becoming rubbery) and keep them on an auxiliary plate.
3. In the same pan, add the olive oil, the onion(s) and garlic clove(s), the grated ginger and sauté until the onion is translucent.
4. Add the bell pepper(s) and chopped chilli(s) and continue to cook until the pepper is soft – add a little water if necessary to prevent burning.
5. Add the tomato(s) and saute for another 2 minutes.
6. Finally add the chopped coriander.
7. Season with salt and pepper.

Bobó Shrimps – Cassava Cream:

1. Transfer the stew to a blender and blend it with the shrimp stock and cooked cassava until smooth – divide into portions if necessary.
2. Return the cassava cream from the bobó to the pan.
3. Just before serving, return the uncovered pan to medium-low heat and bring the cream to a boil and reduce until creamy. In this phase it is advisable to stir from time to time, in order not to burn the bottom of the pot.
4. A few minutes before serving, add the sautéed prawns and the liquid that has formed on the plate in which they were kept to the hot and creamy bobó cream.
5. Reduce the heat to low and cook for 2 minutes – just to blend the flavors – if you overcook the prawns they could become rubbery.
6. Add the chopped coriander, season with salt and pepper, mix in the powdered ginger (optional) and turn off the heat.

FINISHING AND ASSEMBLY:

1. Serve the prawn bobó on the plate itself or distribute it among the plates, accompanied by the rice.
2. Accompany with pepper sauce (optional).

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiacs, even in small quantities, can cause different reactions. For this reason we always advise you to read the labels of this/these ingredient(s) and the other ingredients that may not be labeled very carefully and to opt for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present health risks if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence of dairy products in the composition, such as casein, albumin and dry milk. That’s why we always recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands that certify that they are LACTOSE FREE.

Want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Build your own personalized menu, for free, on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.