Brazilian recipe
Creamy Brazilian Shrimp Soup (Caldo de camarão)
Experience the authentic flavours of Brazil with this velvety, rich shrimp soup. A simple, comforting dish featuring cassava and coconut milk.
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Ingredients
500g fresh shrimp
300g cassava (yuca/manioc)
1 small tin of coconut milk
1 sachet of all-purpose powdered seasoning
5 tablespoons annatto powder (urucum)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100g butter
1/2 cup brandy
Minced garlic to taste
300g cassava (yuca/manioc)
1 small tin of coconut milk
1 sachet of all-purpose powdered seasoning
5 tablespoons annatto powder (urucum)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100g butter
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
Find fresh shrimp at local fishmongers or coastal market stalls. Cassava (often sold as yuca) is commonly found in the root vegetable section of larger supermarkets or shops specialising in tropical produce. Coconut milk is readily available in the international or baking aisles. Annatto powder (urucum) can usually be sourced from health food stores or shops stocking international/Caribbean ingredients; if unavailable, a mild paprika can serve as a substitute for colour, though annatto is essential for the authentic flavour profile.
Preparation method
- Thoroughly rinse the fresh shrimp
- Heat the oil or butter in a large saucepan over medium heat
- Sear the whole shrimp with their heads intact until they turn a vibrant red
- Remove the shrimp from the pan and set aside to cool
- Peel the cassava, chop into smaller pieces, and place them into a blender
- Pour the coconut milk into the blender
- Add the seared shrimp heads into the blender
- Set aside 250g of the cooked, peeled shrimp and add them to the blender mixture
- Pour in 500ml of water and blend until smooth
- In the same pan used to sear the shrimp, sauté the minced garlic until golden
- Stir in the powdered seasoning, annatto powder, salt, and monosodium glutamate if using
- Sauté these spices for a few moments to release their aroma
- Pour the blended mixture into the saucepan with the aromatics
- Stir well and add a splash more water if needed to reach your preferred consistency, ensuring it remains thick
- Simmer gently over low heat for about 15 minutes, stirring occasionally
- Just before finishing, stir in the brandy, mix through, and remove from the heat
Observations
This creamy shrimp soup, known as caldo de camarão, is a quintessential comfort food deeply rooted in Brazilian coastal traditions. It perfectly balances the sweetness of fresh shrimp with the silky texture of blended cassava and the richness of coconut milk. It is a hearty and nourishing bowl, perfect for a warming meal or an impressive starter.
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