Oie, Let's learn how to make this shrimp bobó? Guys, I'm in love with shrimp, so much so that this is already the second bobó I'm going to teach here on the channel. But this one has something, something else, okay?
Stay with me, you'll see the difference, and my name is Wilza Leonel, you're here at home with me here in my kitchen. Let's go there for the recipe? Wow, this recipe has a lot of ingredients.
The first thing we're going to do, we're going to cook the cassava. What I already put here, I put water and salt, and I put two bay leaves to give our water a little flavor. So, first thing, we are going to cook the cassava.
I already cleaned it, I removed that little lint from the middle, I think it's easier to do this before than after, because we're going to blend it in the blender, so, I already removed that there and cut it, you see it here. Let me show you better, right guys? You saw it, I cut it into cubes, and what I want to show you is the shrimp I'm using is the gray shrimp, what a beautiful shrimp, let me put it in my hand, how beautiful.
What did I do? I took the head, I took the shell, and what do I want to show you? I also removed here, look, that little dirt that is here, look.
that I find it easy for us to remove, look, so see? You take the toothpick, look, and pull. It's already out here, oh, oh.
It saw? Let me put it, let me put it in my hand. Let's do one more.
Let me show you. I think it's the easiest way to do it, look, take it here, look, all the dirt, the intestine, the dirt from the shrimp, that's it, look here. It's not dirt here, we don't need to remove it, okay, the head isn't dirt either.
We can use it, on the contrary, it has a lot of flavor in the head, a lot and we're going to use it to make the broth, look, I'm going to take another one, look? Oh, pull it all out. So did you learn how to remove that little dirt?
Now what are we going to do? Season with salt, black pepper, here lemon juice, I'm using pink lemon, now is the season, I love pink lemon. Now let's move.
I'm not going to put garlic here now, because if I sear the shrimp when I go to fry it, the garlic will burn. So, I don't add it, but I'm going to season it to get the flavor, and we're going to start making the broth. Now, what are we going to do?
Let's make the shrimp broth. Keep this broth, people, if there's any left over, this here gives a lot of flavor. It will make all the difference in our bobó, it makes all the difference, because it will bring flavor, so what are we going to do now?
Let it heat up here, I already put oil, here are the heads, and there is his little body, you can see, look, it's all here. Let me speak. Here I have 1 kg of shrimp, and here I'm using 500g of shell.
Here, look , 500g of peel, and 1 kg here, look how it is. We lose, but it's another thing to buy shrimp and make this broth. This work here is worth it because it will bring flavor.
Your fool will never be the same, okay? So let's wait for it to heat up, and we're going. .
. our oil has already heated up, now let's put our skins here. Let's let her release that beautiful color of the shrimp, let her fry there.
I changed places here because this mouth is the biggest there is. It took pressure, lower the heat, 15 minutes we open it to see if it is already soft. Meanwhile, our little shell is getting color, look how beautiful it is already getting, look how the color of the shrimp is changing.
But I'll leave it here to extract more flavor from our pan. I already fried the skins well, now what am I going to put? I'm going to put onion, you don't need to cut it very small, it 's going to stay here on the fire taking on the flavor for about 50 minutes, more or less, and then we're going to strain everything.
I put the carrot here guys, look, the celery ok? I'm going to put some garlic leaves. Garlic poró is a little gone around here , right people?
But he's here today. I'm going to put, look, do you see the coriander stalks? We're going to put two cloves of garlic here, we're going to stir this here and then we're going to add water, and then we're going to let it cook.
I'm going to lower the heat and we're going to let it cook for 40 minutes, and with this broth we're going to prepare our bobó. Oh, let's leave 5 minutes to braise here, you don't need to put salt in broth like that, like we're doing. You don't need to put it because it's already going into a recipe that will already be seasoned, and if you're going to freeze it, you don't use salt either, okay?
Because it will always add to the recipe. It's already toasted, look how cute our onion is already here, it's already toasted, what are we going to put now? Put water, really cold water let's put it.
I'm going to stir people, now cover this pan, I'm going to turn the heat down. I think I'm going to change the heat again to low heat, and I'm going to leave it for 40 minutes so that we can strain it later, okay? I'm going to leave it here for 40 minutes and now we're going to start sealing our shrimp.
Scenario completely changed, I took the plant out of there, I put the pot there are several steps, so I had to, oh, change it here. But come on now. What are we going to do?
Let's seal our prawns. Shrimp is very fast people, it's a really fast game. I'm not going to put them all at once so I don't add water, okay?
We are sealing it slowly so as not to stick together and to stay here as little as possible because later it will still go back to cooking together with the manioc, okay ? So let's wait for the fire to heat up a lot, and then we start to seal the shrimp. Guys, while the fire heats up here, what am I going to say?
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Our oil is almost hot here, we have to wait a little longer, and then we start to seal this shrimp. Our olive oil is already very hot, now let's put the shrimp. Really quick game, just change color and we'll get the bug out of here.
Shrimp, when you cook it too much, it gets rubbery, it becomes that not very tasty thing to chew. So it's pretty quick. I'm going to turn it around here, just so it can change, the time it takes to change color really, really fast.
Okay, it changed color, let's take it off. Let's take it off because the little bug has already changed color. Another drizzle of olive oil, wait for it to heat up, and let's fry the rest here.
All right, shrimp all sealed, here, let's take a look here guys, to see if our shrimp broth is getting nice here . I'm going to taste it guys, to see if it already has flavor. Shall we try it?
Jeez that shrimp is too good. Now let's go to the next step. Let me prepare, put everything we will need now.
Our mise en place is ready. Now we are going to crush our garlic, we are going to crush the garlic. Let's also grind the onion, all finely chopped here, all crushed.
The item that you ask me the most about, and that comes out the most here on the channel, is multiprocessors. They are really good people. Let's put it, our oil is already hot here.
I put the oil to heat and now we are going to put our garlic. Let me get a smaller person, which was a lot here in the bowl, and you can't lose these little pieces here. Let this little garlic fry, I'm going to put onions, I'm going to put it.
Now guys, what do I have here? Yellow bell pepper and red bell pepper. I'm going to put the yellow and red peppers, if you want to use the green one, you can use us.
Use the pepper you like the most, got it? Here is just a suggestion. I'm going to put the favorite of the channel, the leek, because, look, I haven't used it in a while.
Let's put it here. Our leek, salt, black pepper, and let it braise. What am I going to put now?
Ginger. Guys, this here leaves a flavor in this shrimp bobó, which you have no idea. I put a little bit, look, do you see the amount?
Very little, but it will bring a very good flavor. You can't do it without it, it's very tasty. I'm going to add the paprika now.
I'm using the spicy one, Bahian seasoning, and I'm going to add our tomato as well. This tomato has skin and seed, I didn't remove it, no need. Let's braise it here, and then we're going to beat it together with the cassava, people.
Let it cool there . I'm going to turn off the broth, our cassava is already cooked, we're going to beat it together with the broth, and what am I going to put here now? Girl's finger pepper.
Mine I took, I left, look, so seeing a seed that I took? I'm behaving today, but if you like it very hot, leave it with the seed. Let it cook for two more minutes and I'll put the broth here.
We're going to beat the cassava with the broth we've just made. I'm going to turn off our stew, and let's go get this wonderful broth. We're going to put it on, I think I'll have to wait for it to cool down a little bit because it's very hot, huh.
[Music] Look at the flavor, with this broth here. Okay, I'll leave it, if you need more, I'll put more. I don't know how much you will need.
Let's wait a little bit, if we need we'll put more. Here, and let's put our cassava to beat. And we're going to put it too, people, to beat this stir-fry.
Let's beat everything together, but what do I want to tell you? They won't beat a lot, because the cassava is like that, how do you say? That it turns on, it gets a lot.
. . it looks like a drool when you hit it too much, I don't know the name, but don't hit it too much so it doesn't turn on.
It doesn't look good, okay? Let's beat it a little. .
. Look at the flavor guys, there's no way this can be bad. Let's hit everything here.
Wow, I'm salivating with desire here guys. I'm salivating. Okay, okay, now let's hit.
[Music] I'm going to stop, give it a little stir, it's really fast, people, the little pieces remain. That's what's best, keeping these little pieces, a little longer. [Music] It's ready.
Look here how the pieces are, see? They're not going to hit, people, a lot, because this is what's nice in the bobó, you see, look. You can leave a few pieces, I like it.
I think it's tastier if you bite a few, a few pieces of manioc, and if you don't like it, beat it a little more, but don't beat it too much. Now what are we going to do? Let's turn our pan back on, let me put it in now.
What am I going to put now? I'll put the dendê now. Here, I'm going to put the palm oil, and I'm going to put a little bit of olive oil here too, and we're going to return our cream here to the pan.
Remember that broth I mentioned about the shrimp? He comes in here now. Go in here now.
Let me turn this fire down now, it's too high. There's already a little white rice waiting for us to taste it here. I'm going to wait for this to boil, and then we're going to add shrimp to finish cooking.
Let me taste the salt. . .
[Music] Wow, what a good deal. I think it's missing a little bit. Wow, what a good flavor, and it lacks a little more palm oil.
Let me show you the texture that was left, let me show you the little pieces up close. Look here how it looks, look, the texture, see? It's already boiling, and the fear now is that everything won't fit in here, people.
I think it fits, right? Let's put the shrimp back in, I'll put the shrimp back in and leave it for another three minutes, and then I'll turn it off. It will be enough time to finish cooking.
Look at the little water that formed here people, look here. Imagine the flavor that is not there Wilza has to fit, this pot has to fit, look. .
. it fit people, it did. Let's move slowly now.
Tell me now, huh, now. I was forgetting you know what? Coconut milk, only coconut milk I was forgetting.
I'll put it here now. I placed. Count the minutes I said, and it's ready people.
Calm down, wait there people, calm down, I'm still going to put the cilantro. Okay, now we're going to add the coriander. If you don't like cilantro, you can add parsley.
It's here, oh what a good smell that is. Now I'm going to taste it, but before I taste it, I'm going to send you a kiss. Let me get it right here, I, wow, I already messed everything up here, people.
Oh, I messed up everything, everything, everything. Oh how delicious is this, with little rice here people, look here, look. A little more cilantro.
Then. . .
Wait, first I'm going to send a kiss. Let me tell you something, look, you who ask me for a kiss and don't watch the video until the end, or I don't know if you don't watch it, stays there: "Wilza, you forgot to send my kiss". Then I stay there on my cell phone looking, I said, but I already sent a kiss.
So, please, he asked for a kiss, you have to stay here to find out if it's yours, okay? If I'm not going to scold, huh. Come on, I want to send you a kiss.
This kiss right here is special. Simone Siqueira asked for this kiss . She lost her mother, Dona Rita on April 3rd.
She asked to dedicate a video to her mother who was a great cook. So Simone, this video is being dedicated to your mother. May the Lord comfort your heart because I know it must not be easy for you, okay?
May the Holy Spirit go there and quiet your heart, may only this sweet memory of that culinary specialist your mother was, okay? A kiss for you, a kiss also for Adriana Carvalho and for Rosa Cruz who lives in New Jersey. Oh what a chic people, okay?
Now I'm going to prove it, let me prove it here. That delicious shrimp, I'm in love with shrimp people, I'm in love, look here. It's hot people, I'm waiting for it to cool down here, I'm hanging out here, it's definitely going to be hot.
Look at this people, look here, look here, look here. This is too good. I'll eat it with rice later, now it's just to show you.
[Music] [Music] Bye guys, bye I'm going to eat with rice because I'm starving. A kiss people, bye, bye. Until the next recipe.
