Shrimp Bobo

Shrimp Bobo

This traditional Brazilian recipe was created at the University of South Carolina as part of a visiting international chef program.

YIELD: 6 servings

1 small yucca
½ tsp. sea salt
½ lt. coconut milk
1 lt. shrimp stock
2 lbs. large peeled shrimp
juice of 1 lime
½ bunch fresh cilantro
2 Tbsps. extra virgin olive oil (divided)
1 medium yellow onion (finely diced)
3 cloves garlic (finely chopped)
1 red bell pepper (1/4” slices)
1 lb. tomatoes (diced)
2 whole red chili peppers (small dice)

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.