Brazilian recipe
Creamy and Easy Shrimp Soup (Caldo de camarão e)
Experience authentic Brazilian coastal flavors with this creamy shrimp soup. A simple, comforting dish featuring a velvety cassava and coconut milk base.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (yuca)
1 small bottle coconut milk
1 sachet powdered seasoning
5 tbsp annatto powder
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
300 g cassava (yuca)
1 small bottle coconut milk
1 sachet powdered seasoning
5 tbsp annatto powder
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and cassava (yuca) in the local produce and seafood sections of neighborhood supermarkets or outdoor markets. Coconut milk, annatto (often labeled as achiote), and standard pantry seasonings are available in the spice or international aisles.
Preparation method
- Thoroughly wash the shrimp.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté the whole shrimp (with heads on) in the hot fat until they turn bright red.
- Remove the shrimp from the pot and set aside on a plate to cool.
- Peel the cassava, chop into small pieces, and place into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender.
- Separate 250 g of the cooked (peeled and headless) shrimp and add them to the blender.
- Pour in 1/2 liter of water and blend until the mixture is completely smooth.
- In the same pot used for frying the shrimp, add the minced garlic and sauté until golden.
- Stir in the powdered seasoning, annatto, salt, and monosodium glutamate if using.
- Sauté the spices for a few moments to release their aroma.
- Pour the blended mixture from the blender into the pot with the sautéed aromatics.
- Stir well and add extra water if needed to adjust to your preferred consistency, ensuring it is not too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally.
- Once finished cooking, stir in the brandy, mix thoroughly, and remove from the heat.
Observations
Shrimp soup is a deeply comforting and flavorful dish, cherished throughout Brazil’s coastal regions. This recipe artfully balances the natural sweetness of shrimp with the smooth, earthy texture of cassava—locally known as mandioca—and the tropical richness of coconut milk. The result is a velvety, nourishing soup that serves as the perfect starter or a warming meal on cooler days.
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