Experience an explosion of tropical flavors with our very easy Bobó de Camarão! In this recipe, succulent prawns are delicately cooked in a creamy sauce of coconut milk and palm oil, infused with the freshness of colorful peppers, onions and garlic, and finished with the unique touch of coriander and green smell. This delicious and exotic dish is a celebration of Brazilian cuisine that will delight your palate and impress your guests. Get ready for a gastronomic experience that is simple to make but captivates with its rich flavor and aroma.
INGREDIENTS
- 500g medium prawns, peeled and cleaned
- 2 tablespoons of palm oil
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ripe tomatoes, chopped
- 1 red bell bell pepper, chopped
- 1 yellow bell bell pepper, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons chopped green smell
- 200ml coconut milk
- Salt and pepper to taste
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
- First, heat the olive oil in a large saucepan over medium heat.
- Then add the chopped onion and garlic. Sauté until golden and aromatic.
- Then add the chopped peppers and continue sautéing for a few more minutes until they start to soften.
- Then add the chopped tomatoes to the pan and cook until they fall apart and form a sauce.
- Add the palm oil and mix well, giving the dish a special flavor.
- Now it's time to add the prawns to the pan. Cook for about 3-4 minutes, or until the prawns are pink and fully cooked.
- Pour the coconut milk into the pan and stir well to incorporate it into the other ingredients. Leave to simmer for a few minutes until the sauce thickens slightly.
- Season with salt and pepper to taste. Remember that prawns tend to absorb the seasoning, so taste and adjust as necessary.
- Finally, add the chopped coriander and greenery to give the bobó a touch of freshness. Mix everything gently.
- Finally, serve the shrimp bobó hot, preferably with white rice.
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