Brazilian recipe
Velvety Shrimp Broth (Caldo de camarão)
Experience the authentic flavours of Brazil with this rich shrimp soup. This recipe combines cassava and coconut milk for a comforting, velvety texture.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (yuca)
1 small bottle (approx. 200 ml) coconut milk
1 packet powdered seasoning (flavor of choice)
5 tbsp annatto powder (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup cognac
Minced garlic to taste
300 g cassava (yuca)
1 small bottle (approx. 200 ml) coconut milk
1 packet powdered seasoning (flavor of choice)
5 tbsp annatto powder (colorau)
2 tsp salt (or to taste)
2 tsp 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 or frozen shrimp, coconut milk, and cassava (often labeled as yuca) at most major grocery stores in the produce or frozen food aisles. Annatto powder can typically be found in the international or Latin American section of local supermarkets or at specialty spice shops.
Preparation method
- Thoroughly wash the shrimp.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté the whole shrimp with their 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.
- Peel the cassava, cut it into smaller pieces, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender.
- Reserve 250 g of the cooked, peeled, and headless shrimp, then add them to the blender.
- Pour 500 ml of water into the blender and process until you reach a smooth, homogeneous mixture.
- In the same pot used to sauté the shrimp, add the minced garlic and brown it lightly.
- Stir in the powdered seasoning, annatto powder, salt, and monosodium glutamate if using.
- Sauté the seasonings for a few moments until fragrant.
- Pour the blended mixture into the pot with the sautéed spices.
- Stir well and add a splash more water if necessary to adjust the consistency, ensuring it isn't too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally.
- Once finished cooking, pour in the cognac, stir briefly, and remove from the heat.
Observations
Shrimp broth, or caldo de camarão, is a hearty and flavorful dish deeply rooted in Brazilian coastal cuisine. Its preparation perfectly balances the essence of fresh shrimp with the silky body of cassava and the subtle sweetness of coconut milk, creating a nourishing, smooth soup. It is a versatile dish, perfect for chilly weather or as a special appetizer.
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