In order to bring you the best organic produce, some ingredients may differ from those depicted.
Brazilian shrimp bobo with coconut-yuca mash
Paleo, Gluten-Free, Soy-Free, Dairy-Free
2 Servings, 640 Calories/Serving
Sweet-starchy (but still paleo) mashed yuca root pairs with Brazilian fish stew for a comfort-food mash-up that’s equally good for a dinner gathering or a quiet night in.
In your bag
- 1 yellow onion
- 3 or 4 cloves peeled fresh garlic
- 1½ ounces roasted red peppers
- 5 ounces yuca root
- 1 lime
- 3 tablespoons diced tomatoes
- ½ cup coconut milk
- ¼ pound chopped kale
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild jumbo shrimp (with tails)
- Shrimp spice blend (chili powder - ground coriander - ground cumin - sweet paprika - granulated garlic)
- 3 scallions
- 3 or 4 sprigs fresh cilantro
- ¼ teaspoon cayenne (optional)
Calories: 640, Protein: 31g (62% DV), Fiber: 9g (36% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 215mg (72% DV), Sodium: 450mg (19% DV), Carbohydrates: 59g (20% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Crustacean Shellfish, Tree Nuts
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the vegetables
- Peel and finely chop enough yellow onion to measure 1 cup.
- Finely chop, press, or grate enough garlic to measure 1 tablespoon. Divide into two equal portions, one for the yuca mash and one for the kale.
- Scrape off any seeds from the roasted red peppers; finely chop the peppers.
- Peel the yuca; cut in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Juice half the lime; cut half into wedges for garnish.
Cook the yuca mash
Add the yuca, coconut milk, and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook until the yuca is very tender, 13 to 15 minutes. Remove from the heat. Using a masher, fork, or the back of a spoon, coarsely mash the yuca mixture with the liquid; do not overmash (some lumps are okay). Stir in 1 teaspoon lime juice.
While the yuca cooks, prepare the rest of the meal.
Cook the kale
While the kale cooks, start preparing the shrimp.
Prep and cook the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. In a medium bowl, toss the shrimp with the spice blend; coat lightly with oil and season lightly with salt and pepper.
While the shrimp cook, prepare the garnishes.
Prep the garnishes
- Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
- Coarsely chop the cilantro.