Brazilian recipe
Creamy and Easy Shrimp Broth (Caldo de camarão e)
Experience authentic flavors with this velvety shrimp broth. A simple, comforting dish made with cassava and coconut milk for a rich, delicious finish.
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Ingredients
500g fresh shrimp
300g cassava (yuca/manioc)
200ml coconut milk
1 sachet seasoning powder (flavor of choice)
5 tbsp annatto powder
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100g margarine or 100ml vegetable oil
100ml brandy
minced garlic to taste
300g cassava (yuca/manioc)
200ml coconut milk
1 sachet seasoning powder (flavor of choice)
5 tbsp annatto powder
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100g margarine or 100ml vegetable oil
100ml brandy
minced garlic to taste
Where to find ingredients
Find fresh shrimp at the local fishmonger or coastal market stalls. Cassava, coconut milk, and annatto are available in the produce and international grocery aisles of local supermarkets. Monosodium glutamate and seasoning powders can be found in the spice aisle.
Preparation method
- Clean the shrimp thoroughly under cold running water.
- Heat the oil or margarine in a large pot over medium heat.
- Sear the whole shrimp, including the heads, in the hot fat until they turn bright red.
- Remove the shrimp from the pot and set them aside on a plate to cool.
- Peel the cassava, chop it into smaller pieces, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the seared shrimp heads into the blender.
- Take 250g of the peeled, headless cooked shrimp and add them to the blender.
- Pour in 500ml of water and blend until you achieve a smooth, uniform mixture.
- In the same pot used for frying, add the minced garlic and sauté until golden.
- Stir in the seasoning powder, annatto, salt, and monosodium glutamate if using.
- Sauté the seasoning mixture for a few moments until fragrant.
- Pour the blended liquid into the pot with the sautéed spices.
- Stir well and add a splash more water if needed to reach your preferred consistency, ensuring it isn't too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Stir in the brandy, mix thoroughly, and remove from the heat before serving.
Observations
Shrimp broth is a soul-warming dish, deeply ingrained in coastal Brazilian culinary traditions. This recipe balances the bold, sweet flavor of shrimp with the silky thickness of cassava and the tropical smoothness of coconut milk. The result is a nutritious, luxurious soup that’s perfect for chilly evenings or as a sophisticated starter.
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