Brazilian recipe
Creamy Shrimp Broth (Caldo de camarão cremoso)
Explore the authentic taste of Brazil with this creamy shrimp broth. This simple recipe features cassava and coconut milk for a rich, velvet-textured finish.
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Ingredients
1/2 kg fresh shrimp
300 g mandioca (cassava)
1 small bottle coconut milk
1 sachet seasoning powder (to taste)
5 tablespoons annatto (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup cognac
Minced garlic to taste
300 g mandioca (cassava)
1 small bottle coconut milk
1 sachet seasoning powder (to taste)
5 tablespoons annatto (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
Find fresh seafood at local Liberian coastal markets or wet markets in Monrovia. Mandioca (cassava) is widely available in local produce markets. Coconut milk, annatto, and seasonings can be sourced at neighborhood provision stores or larger supermarkets. If annatto is unavailable, a high-quality paprika can serve as a substitute for the color, though the earthy flavor will differ.
Preparation method
- Wash the shrimp thoroughly under cold running water.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté 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 mandioca, cut into smaller pieces, and place into a blender.
- Pour the coconut milk into the blender.
- Add the browned shrimp heads into the blender.
- Set aside 250 g of the cooked, peeled, and headless shrimp, then add the rest to the blender.
- Pour 1/2 liter of water into the blender and blend until you achieve a smooth, homogeneous mixture.
- In the same pot used to sauté the shrimp, add the minced garlic and brown slightly.
- Add the seasoning powder, annatto, salt, and monosodium glutamate if you are using it.
- Sauté the spices for a few moments to release their aroma.
- Pour the blended mixture from the blender into the pot with the sautéed spices.
- Stir well and add more water if necessary to adjust the consistency, ensuring it is not too thick.
- Simmer for approximately 15 minutes over low heat, stirring occasionally.
- At the end of the cooking process, stir in the cognac, mix thoroughly, and remove from heat.
Observations
The shrimp broth is a comforting and flavorful classic, deeply rooted in Brazilian coastal cuisine. This dish highlights the richness of fresh shrimp combined with the velvety texture of mandioca (cassava) and the silky sweetness of coconut milk, creating a soup that is both hearty and nutritious. It is an incredibly versatile preparation, perfect for chilly weather or as an elegant starter for any dinner.
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