Shrimp Bobo by Mary McHugh

3 pounds large shrimp, peeled and deveined
2 cups chopped onions
3 cloves garlic, chopped
½ cup olive oil
1 35 oz. can whole tomatoes
¼ cup chopped cilantro
2 cups coconut milk
¼ cup palm oil
Salt and pepper to taste

Sauté the onions and garlic in olive oil, then stir in half of the cilantro and tomatoes. Add in shrimp and cook about 15 minutes.

Add coconut milk, the remaining cilantro, and palm oil. Season with salt and pepper, and serve with cold beer.


About the Book

The fancy-footed Happy Hoofers–Tina, Janice, Pat, Mary Louise, and Gini– are kicking off Carnival by entertaining posh guests at the most elegant hotel in Rio de Janeiro. Stunning beaches and spectacular views abound. But the party is cut short for the fab five when their alluring Brazilian companion is found dead in her room, without a clue as to what killed her.

As the samba-loving sleuths sift the evidence, they realize that even in beautiful Rio, murder can set the stage–and steal the show…


MaryMcHugh_smAbout the Author

Mary McHugh has published 26 books and was an editor for several national magazines. Her work has appeared in The New York Times, Good Housekeeping, and Family Circle.