Brazilian Vegetable Bowl with Shrimp
| Serves | 3 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Entree |
| Cuisine Type | Latin |
(Bobó de Vegetais con Camarones)
Ofa Restaurant
Miami Beach, Fla.
Ofa is a progressive Brazilian restaurant and bar located in Miami Beach’s vibrant Sunset Harbour neighborhood. The menu is rooted in tradition but also representative of Brazil’s contemporary vibe. The kitchen puts a fresh spin on classic Brazilian ingredients such as yuca, plantains and farofa, combining them with more familiar mushrooms, bell peppers and shrimp.
Ingredients
Stew
2 tsp. olive oil, divided
1 small red pepper, diced
1 small onion, chopped
2 seedless tomatoes, diced
2 cups of diced yuca, boiled
3 cups coconut cream
4 drops palm oil (also known as dende oil)
10 cremini mushrooms
Pinch of salt
1/2 plantain
1 tbsp. chopped cilantro
10 shrimp, grilled
Lemon-ginger farofa
2 tbs. of butter
2 cups of yuca flour
Zest of 1 lime and 1 lemon
1 tsp. of grated fresh ginger
Pinch of salt
Steps
1. In deep skillet, heat 1 teaspoon olive oil. Add bell pepper and onion; saute 3 minutes. Stir in tomatoes; cook 2 minutes longer. Stir in yuca and coconut cream; bring to a simmer. Reduce heat to low; cook until vegetables are tender.
2. In separate skillet, heat remaining olive oil. Add mushrooms and salt; saute until golden. Transfer mushrooms to yuca mixture; add dende oil. Let simmer until flavors blend.
3. Meanwhile, prepare lemon-ginger farofa: In saute pan, melt butter. Add yuca flour and salt; cook over medium heat until crispy. Remove from heat and let cool.
4. To serve, spoon vegetable mixture into bowl. Place shrimp on top and lemon-ginger farofa to the side.
Photo courtesy of Ofa Restaurant