Brazilian recipe
Velvety Shrimp Broth (Caldo de camarão)
Experience the authentic flavors of Brazil with this rich, velvety shrimp broth. Made with hearty cassava and coconut milk for a deeply comforting bowl.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (aipim/macaxeira)
1 small bottle of coconut milk
1 sachet of seasoning powder (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 100 g margarine
1/2 cup cognac
Minced garlic to taste
300 g cassava (aipim/macaxeira)
1 small bottle of coconut milk
1 sachet of seasoning powder (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 100 g margarine
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and cassava at local Belizean markets and produce stalls. Look for coconut milk and pantry staples like annatto powder in the dry goods section of supermarkets. Annatto can be found under the local term 'achiote' if 'colorau' is unavailable.
Preparation method
- Thoroughly clean and rinse the shrimp.
- Heat the oil or margarine in a pot over medium heat.
- Sear the whole shrimp, including the heads, in the hot fat until they turn vibrant red.
- Remove the shrimp from the pot and set aside on a plate to cool.
- Peel the cassava, cut into chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the seared shrimp heads into the blender.
- Select 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 to sear the shrimp, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto powder, salt, and the monosodium glutamate if using.
- Sauté the aromatics for a few moments to release their flavors.
- Pour the blended mixture from the blender into the pot with the seasoned aromatics.
- Stir well and add a little more water if needed to reach your desired consistency, ensuring it remains rich.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once finished cooking, stir in the cognac, mix thoroughly, and remove from heat.
Observations
Shrimp broth is a quintessential comfort dish in Brazilian coastal cuisine, cherished for its depth of flavor and warming qualities. This recipe expertly balances the brine of fresh shrimp with the silky texture of cassava root and the mild sweetness of coconut milk, creating a nourishing and luxurious soup. It is a wonderfully versatile dish, perfect as an elegant starter or a hearty meal for cooler evenings.
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