Brazilian Shrimp Soup
This Brazilian Shrimp Soup (Bobó de Camarão) is an easy Brazilian recipe made with shrimp and vegetables cooked in a creamy yuca and coconut milk sauce. Serve it with rice and farofa and enjoy one of the best seafood soups ever!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound large shrimp (peeled, deveined, and tail removed)
- 1 pound yuca
- 3 tablespoons dendê oil
- 1/2 large yellow onion (sliced (or white onion))
- 1/2 large red bell pepper (deseeded and sliced)
- 1/2 large yellow bell pepper (deseeded and sliced)
- 2 large tomatoes (blanched, deseeded, and sliced (SEE INSTRUCTIONS) -- or you can use about 1 cup of canned diced tomatoes, drained)
- 2 garlic cloves (minced)
- 1/2 cup green onion (chopped and divided (or cilantro))
- 1 cup canned coconut milk
- 1/2 tablespoon minced Malagueta pepper (or Tabasco or cayenne pepper -- For a milder pepper, use jalapeno)
- 1½ limes (divided)
- Salt and ground pepper to taste
Instructions
- 1
Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!
- 2
In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.
- 3
In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.
- 4
Meanwhile, in a large pan over medium heat, sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.
- 5
Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.
- 6
Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.
- 7
Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.
- 8
Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.