Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Discover authentic Brazilian flavors with this creamy shrimp soup. A velvety blend of cassava and coconut milk that delivers a deeply comforting experience.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet seasoning powder (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 brandy
Minced garlic to taste
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet seasoning powder (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 brandy
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local markets like Coronation Market or at reputable supermarkets such as Hi-Lo or Progressive. Cassava (often labeled as cassava or yuca) is readily available in the produce section of local grocery stores. For authentic flavor, look for annatto (colorau) in the dry spice aisle or at specialty Caribbean grocers. If you cannot find annatto, paprika can serve as a substitute for color, though the flavor profile will differ slightly.
Preparation method
- Rinse the shrimp thoroughly under cold running water.
- Heat the oil or margarine in a heavy-bottomed pot over medium heat.
- Sear the whole shrimp, including the 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, chop it into chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the seared shrimp heads into the blender.
- Separate 250 g of the cooked, peeled, and headless shrimp and add them to the blender.
- Add 1/2 liter of water to the blender and blend until you achieve a smooth, homogeneous mixture.
- In the same pot used for frying 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 seasoning mixture for a few moments until fragrant.
- Pour the blended liquid into the pot with the sautéed seasonings.
- Stir well and add a splash more water if necessary to adjust the consistency to your preference, ensuring it isn't too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once finished, stir in the brandy, mix briefly, and remove from heat to serve.
Observations
Shrimp soup, or caldo de camarão, is a hearty, flavorful staple of Brazilian coastal cuisine. This dish masterfully balances the sweetness of fresh shrimp with the silky starchiness of cassava and the rich, tropical notes of coconut milk. The result is a nutritious, velvety soup that warms the soul, making it the perfect choice for a cozy evening or a sophisticated starter for any meal.
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