Brazilian recipe
Creamy and Easy Shrimp Broth
Discover the authentic flavor of Brazil with this creamy shrimp broth. Simple preparation with cassava and coconut milk for a delicious experience.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (also known as aipim or macaxeira)
1 small can (approx. 200 ml) coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 (100g) margarine stick
1/2 cup brandy
Minced garlic to taste
300 g cassava (also known as aipim or macaxeira)
1 small can (approx. 200 ml) coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 (100g) margarine stick
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
Shrimp can be found in the seafood section of most supermarkets or at fish markets. Fresh or frozen options are widely available.
Cassava (aipim/macaxeira) is often available in the produce section of larger supermarkets, specialty Latin American or international food stores, or fresh markets. If fresh is unavailable, frozen peeled cassava chunks are a good alternative.
Coconut milk is typically found in the international foods aisle of supermarkets or in Asian/Latin American markets.
Powdered seasoning and annatto powder (colorau) are common in the spice or international aisles of supermarkets, or in Latin American specialty stores.
Brandy can be purchased at liquor stores.
Cassava (aipim/macaxeira) is often available in the produce section of larger supermarkets, specialty Latin American or international food stores, or fresh markets. If fresh is unavailable, frozen peeled cassava chunks are a good alternative.
Coconut milk is typically found in the international foods aisle of supermarkets or in Asian/Latin American markets.
Powdered seasoning and annatto powder (colorau) are common in the spice or international aisles of supermarkets, or in Latin American specialty stores.
Brandy can be purchased at liquor stores.
Preparation method
- Wash the shrimp thoroughly
- In a pot, heat the oil or margarine over medium heat
- Brown the whole shrimp with their heads 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, cut into pieces, and place in a blender
- Add the coconut milk to the blender
- Add the browned shrimp heads to the blender
- Separate 250 g of the cooked shrimp (peeled and deveined) and add to the blender
- Add 1/2 liter of water to the blender and blend until smooth
- In the same pot where you fried the shrimp, add minced garlic and sauté until golden
- Add the powdered seasoning, annatto powder, salt, and monosodium glutamate, if using
- Sauté the seasonings for a few moments
- Pour the blended mixture from the blender into the pot with the sautéed seasonings
- Stir well and add more water if needed to adjust consistency, avoiding it becoming too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of cooking, add the brandy, stir, and remove from heat
Observations
Shrimp broth is a comforting and flavorful dish, very popular in Brazilian cuisine, especially in coastal regions. Its preparation combines the richness of shrimp with the velvety texture of cassava and the smoothness of coconut milk, resulting in a creamy and nutritious soup. It's a versatile recipe, ideal for cold days or as a special appetizer.
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