Shrimp bobó is a delicacy that delights palates with its unique mix of ingredients and textures. This recipe is a perfect combination between the creaminess of the cassava puree and the succulence of the shrimp, seasoned with a special touch of herbs and spices. FRZS-PRW3771 B.Tigre Shrimp Without Head (16-20) 750g FRZV-VGT3878 Frozen Yuca Trozo Cassava 1kg OIL-VEG5944 Cepera Palm Oil 200ml DAIR-MCO2005 Sococo Coconut Milk 500ml VEG-TOM8250 Tomato Pulp Compal 500g Preparation 1. Wash the prawns and season with salt, garlic, pepper and lemon, let them marinate. Set aside 2. Take a pan with water and cook the cassava in small pieces, with bay leaves and sliced onion. 3. When it is soft, add a glass of coconut milk. 4. Let it cool a little and puree it in a blender. 5. Heat the olive oil, add the grated onion and let it brown. 6. Add the prawns and fry. 7. Add the 2 cans of pomarola, the green chilli, the pepper and let it cook for a few minutes. 8. Add the cassava blended in the blender, another glass of coconut milk and the palm oil to the same pan. 9. Let it boil and it’s ready. Ingredients . 1 kg of fresh shrimp . 3 garlic cloves, chopped and crushed . Black pepper . 3 onions (1 sliced and 2 grated) . 6 tablespoons olive oil . 1 bunch of chopped green chilli . 2 finely chopped green peppers . salt . 1 lemon juice . 1 kg of cassava (prefer those that are already packaged and peeled, it is more practical) . 1 bay leaf . 2 glasses of coconut milk . 2 cans of ready-made tomato sauce . 2 tablespoons of palm oil
