Shrimp Bobo Food

SHRIMP BOIL

Steps:

• Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
• Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
• Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.

SHRIMP BOIL

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.

SHRIMP PO'BOY

Steps:

• Whisk first 8 ingredients in a small bowl to blend.
• Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
• Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
• Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
• Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

SHRIMP BOBO

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.

SHRIMP BOBO

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.

SHRIMP PO'BOY

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.

BOBO DE CAMERAO (BRAZILIAN CREAMY PRAWN (SHRIMP) AND CASSAVA STE

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.