Shrimp Bobo Recipes

Steps:

• Over high heat, bring 2 gallons water, 1/4 cup seafood seasoning and 1/8 Cajun spice to a boil. Add the potatoes and corn and cook until potatoes are soft to the touch, 15 to 18 minutes. Next, add the onions and continue to cook for 2 minutes. Next, add the sausage and shrimp and cook until the shrimp are bright pink, a final 3 to 5 minutes. Remove from the water with a strainer.
• Next, in a large bowl, blend the remaining 1/4 cup seafood seasoning, 1/8 cup Cajun spice with the butter. Whisk together and toss with the cooked boil, tossing to well coat. Serve.

Steps:

• Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours.
• Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender.
• When done, puree ½ of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside.
• Cut the other ½ of the cassava in cubes.
• Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes.
• Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt.
• Stir in the pureed and cubed cassava, cook stirring until the mixture is hot.
• Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil.
• Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot).
• Remove from the heat, and serve hot with white rice.

Steps:

• Season the shrimp with lemon, salt and pepper.
• Peel the cassava, wash and cut it into 2 inch pieces.
• Cover with water and salt to taste.
• Cook the cassava until it's soft (some kinds of cassava may require a pressure cooker for about 15 minutes, others will just about melt in a few minutes).
• Drain.
• While still warm (not hot), remove center fiber and beat the cassava gradually alternating with 3 cups of coconut milk in a blender.
• Reserve.
• Cover bottom of casserole with oil.
• Add onion, garlic and red pepper.
• Cook for about 5 minutes or until onion is transparent and pepper cooked.
• Add tomatoes, parsley; cook until tomatoes are soft.
• Drain shrimp and add to tomato mixture, cook covered until it becomes pink.
• Add the cassava cream and bring to a boil.
• If needed add more coconut milk, mixture should resemble a heavy white sauce.
• Test salt and pepper and add more if needed.
• Add a few drops of orange food coloring.
• The Bobó should have a light orange color.
• Please note, after the cassava cream comes to a boil, work quickly as you don't want to overcook the shrimp.
• Serve with plain white, fluffy rice.
• I always have a bottle of Tabasco on the table for pepper lovers.

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• Cook the Yucca root in plenty of salted water for 30-40 minutes or until tender enough to mash.
• Drain off most but not all of the water and mash the mixture well.
• Heat the oil and fry the onions until just starting to brown on a medium heat.
• Add the tomatoes and cook for around 5 minutes.
• Throw in the prawns with a little salt and pepper along with the coconut cream and allow to melt together.
• Add the coriander and mashed Yucca and mix to combine and cook for 5 minutes. It should be a thick creamy mixture by now, if not cook a little longer to evaporate some of the liquid.
• Stir in the palm oil and serve with white rice and a wedge of lime.
• Food of the Gods.
• TIP: To lower the fat content, fry the onions in spray oil, use only 70g coconut cream and use the lesser amount of palm oil. Any leftovers will freeze well.