Join Date: Oct 2007
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Re: Favorite meals while sailing...
Here's one from my upcoming book on Brazilian cuisine. It's a great recipe that we make aboard when we can buy frest shrimp from a fishing boat (which is most of the year). If you don't have a food processor or blender aboard you can use a potato masher.
Bobo de Camarăo (shrimp and manioc stew)
In the northeast of Brazil, any dish thickened with puréed manioc is called a “bobó”. The most popular bobó is made with shrimp, but you can make it with any seafood.
750 grams (1˝ pounds) of large shrimp
750 grams (1˝ pounds) of manioc (cassava), peeled and cut in pieces
˝ red pepper, chopped
˝ green pepper, chopped
3 ripe tomatoes, peeled and cup into small cubes.
1 onion, chopped
2 cloves garlic, minced
˝ cup azeite de dendę (red palm oil)
2 tablespoons vegetable oil
1 cup coconut milk
1 liter of water
Juice of 1 lime
1 tablespoon fresh coriander, chopped
1 tablespoon fresh pimenta do cheiro peppers (or other type of hot pepper)
Salt and pepper to taste
Remove the heads, peel and de-vein the shrimp. Season with a little salt, pepper and lime juice and set aside in the fridge. Use the heads and shells to make the stock by simmering in 1 liter of water for 30 minutes. Strain to remove the heads and shells. In the same pot, add the pieces of manioc to the stock and cook until fork-tender (about 15 minutes). Blend the still-hot manioc pieces and some of the stock in a blender or food processor until you have a creamy paste. Set aside.
In a deep skillet, sauté the shrimp and garlic in the olive oil and set aside the shrimp. In the same olive oil, sauté the red and green peppers and onion until tender. Add the tomatoes and cook on medium heat for a few minutes. Add the pureed manioc and leftover stock until you have the consistency of a thick, creamy soup and simmer for 5 minutes until the flavours blend. Add the sautéed shrimp, coconut milk, azeite de dendę, hot peppers and coriander. Bring to a simmer and serve.
Serving suggestions: Serve the bobó in a ceramic pot with a dish of white rice and a simple farofa on the side.