Brazilian recipe
Creamy Shrimp Bisque (Caldo de camarão cremoso)
Experience a touch of Brazilian coastal comfort with this silky, rich shrimp soup, thickened with cassava and finished with creamy coconut milk.
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Ingredients
1.1 lbs (500 g) fresh shrimp
10.5 oz (300 g) peeled mandioca (cassava)
1 small bottle coconut milk
1 packet seasoning powder of your choice
5 tbsp annatto powder (colorau)
2 tsp salt, or to taste
2 tsp MSG (optional)
1/2 cup vegetable oil or 3.5 oz (100 g) margarine
1/2 cup cognac
Minced garlic to taste
10.5 oz (300 g) peeled mandioca (cassava)
1 small bottle coconut milk
1 packet seasoning powder of your choice
5 tbsp annatto powder (colorau)
2 tsp salt, or to taste
2 tsp MSG (optional)
1/2 cup vegetable oil or 3.5 oz (100 g) margarine
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and cassava (often labeled as yuca or manioc) at local Bahamian seafood markets and Caribbean grocery stores. The coconut milk and seasonings are readily available in the international aisle of larger supermarkets. If you cannot find fresh mandioca, frozen peeled cassava is an acceptable substitute that yields the same smooth, thick texture.
Preparation method
- Rinse the shrimp thoroughly under cold water.
- Heat the oil or margarine in a large pot over medium heat.
- Sear the whole shrimp, including the heads, in the hot fat until they turn a vibrant red.
- Remove the shrimp from the pot and set them aside on a plate to cool.
- Cut the peeled mandioca into smaller pieces and place them into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender mixture.
- Set aside 250 g of the cooked, peeled, and headless shrimp, and add them to the blender.
- Pour in 500 ml of water and process until you achieve a completely smooth, homogeneous mixture.
- In the same pot used for frying, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto powder, salt, and the MSG if you are using it.
- Sauté the seasoning mixture for a few moments to release the aromas.
- Pour the blended soup base into the pot with the aromatics.
- Stir well and add a splash more water if needed to reach your preferred consistency.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Just before serving, stir in the cognac, mix well, and remove from heat.
Observations
Caldo de camarão is a deeply soul-warming dish, cherished across Brazil's extensive coastline for its incredible depth of flavor. By marrying the natural sweetness of fresh shrimp with the velvety, starchy body of mandioca and the tropical richness of coconut milk, this recipe creates a comforting, nutritious, and incredibly smooth soup. It is a classic, versatile choice that works perfectly as a hearty starter or a main course on cooler evenings.
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