Brazilian recipe
Creamy and Rich Shrimp Broth (Caldo de camarão cremoso)
Experience the authentic coastal flavors of Brazil with this creamy shrimp broth. This simple recipe uses cassava and coconut milk for a velvety, comforting soup.
0.0 / 5 by 0 Reviews
Ingredients
500g fresh prawns
300g cassava (aipim/macaxeira)
1 small bottle (approx. 200ml) coconut milk
1 sachet seasoning powder
5 tbsp annatto (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100ml vegetable oil or 100g margarine
100ml brandy
minced garlic to taste
300g cassava (aipim/macaxeira)
1 small bottle (approx. 200ml) coconut milk
1 sachet seasoning powder
5 tbsp annatto (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100ml vegetable oil or 100g margarine
100ml brandy
minced garlic to taste
Where to find ingredients
You can find fresh prawns and cassava (often labeled as yuca) at local markets or supermarkets like Shoprite and Koala. Annatto (colorau) is usually available in the spice aisle of local markets. If you cannot find cassava, you may substitute with sweet potatoes for a similar starch content, though the traditional flavor profile relies on authentic cassava.
Preparation method
- Thoroughly clean and wash the prawns.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté the whole prawns (with heads on) in the hot fat until they turn bright red.
- Remove the prawns from the pot and set them aside on a plate to cool.
- Peel the cassava, chop it into chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the roasted prawn heads to the blender mixture.
- Reserve 250g of the cooked, peeled, and headless prawns and add them to the blender.
- Pour 500ml of water into the blender and blend until you achieve a smooth, homogeneous consistency.
- In the same pot used for frying the prawns, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto, salt, and the optional monosodium glutamate.
- Sauté these spices for a few moments to release their aromas.
- Pour the blended mixture from the blender into the pot with the sautéed spices.
- Stir well, adding a little extra water if necessary to achieve your preferred consistency, ensuring it is not too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once cooked, stir in the brandy, mix thoroughly, and remove from the heat before serving.
Observations
Shrimp broth is a soul-warming and flavorful dish, widely cherished in Brazilian coastal cuisine. This preparation harmonizes the deep, briny essence of shrimp with the silky texture of cassava and the subtle, tropical creaminess of coconut milk, resulting in a nutrient-rich and comforting soup. It is a highly versatile recipe, perfect for chilly evenings or as an elegant starter to a meal.
Ratings and comments