Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Experience the vibrant, coastal flavours of Brazil with this rich, velvety shrimp soup, perfectly balanced with earthy cassava and creamy coconut milk.
0.0 / 5 by 0 Reviews
Ingredients
500g fresh shrimp
300g cassava (yuca/manioc), peeled and chopped
1 small jar coconut milk
1 sachet seasoning powder (your preferred flavour)
5 tbsp annatto powder
2 tsp salt (to taste)
2 tsp monosodium glutamate (optional)
120ml vegetable oil or 100g margarine
120ml cognac
Minced garlic to taste
300g cassava (yuca/manioc), peeled and chopped
1 small jar coconut milk
1 sachet seasoning powder (your preferred flavour)
5 tbsp annatto powder
2 tsp salt (to taste)
2 tsp monosodium glutamate (optional)
120ml vegetable oil or 100g margarine
120ml cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at your local fishmonger or the seafood counter of most supermarkets like SuperValu or Dunnes Stores. Cassava (yuca) is commonly available in the world food aisle or ethnic grocery stores. Annatto powder (often labelled as 'achiote') can also be found in the international section of larger supermarkets or Asian/Latin American specialty shops.
Preparation method
- Thoroughly rinse the shrimp under cold water.
- Heat the oil or margarine in a large saucepan over medium heat.
- Sauté the whole shrimp (heads on) until they turn a vibrant red.
- Remove the shrimp from the pan and set aside to cool.
- Place the prepared chunks of cassava into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender mixture.
- Take 250g of the cooked, peeled shrimp (heads removed) and add them to the blender.
- Pour in 500ml of water and pulse until the mixture is smooth and fully incorporated.
- In the same pan used to sauté the shrimp, add the minced garlic and fry until golden.
- Add the seasoning powder, annatto, salt, and monosodium glutamate (if using).
- Sauté the spices briefly to release their aromas.
- Pour the blended soup mixture into the saucepan with the aromatics.
- Stir well, adding a little extra water if needed to reach your desired consistency.
- Simmer over low heat for 15 minutes, stirring occasionally to prevent sticking.
- Finish by stirring in the cognac, then remove from the heat and serve immediately.
Observations
Shrimp soup is a quintessential comfort food in Brazil, deeply rooted in the traditions of its coastal regions. The dish marries the sweetness of fresh shrimp with the silky texture of cassava—a versatile root vegetable—and the subtle richness of coconut milk. The result is a hearty, nourishing bowl that perfectly balances coastal flavours. It is a fantastic choice for a chilly evening or an elegant appetiser that is sure to impress.
Ratings and comments