Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Discover authentic Brazilian coastal flavors with this creamy shrimp soup. A rich, comforting blend of cassava and coconut milk that delivers a velvety finish.
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Ingredients
500 g fresh shrimp
300 g mandioca (cassava)
200 ml coconut milk
1 packet seasoning powder (to taste)
5 tbsp annatto (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100 ml vegetable oil or 100 g margarine
100 ml cognac
Minced garlic to taste
300 g mandioca (cassava)
200 ml coconut milk
1 packet seasoning powder (to taste)
5 tbsp annatto (colorau)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
100 ml vegetable oil or 100 g margarine
100 ml cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local island fish markets or specialized seafood suppliers. Mandioca (cassava) is available in the produce section of local supermarkets or Asian grocery stores; if unavailable, frozen pre-cut cassava is a reliable substitute. Coconut milk and annatto (colorau) can be found in the pantry or international ingredients aisle.
Preparation method
- Thoroughly clean and wash the shrimp.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté the whole shrimp with heads intact 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 chunks, and place them into a blender.
- Add the coconut milk into the blender.
- Add the fried shrimp heads into the blender.
- Select 250 g of the cooked, peeled, and headless shrimp and add them to the blender.
- Pour in 500 ml of water and blend until you achieve a completely smooth mixture.
- In the same pot used to sauté the shrimp, add the minced garlic and brown slightly.
- Stir in the seasoning powder, annatto, salt, and monosodium glutamate if you are using it.
- Sauté the aromatics briefly until fragrant.
- Pour the blended mixture from the blender into the pot with the sautéed spices.
- Stir well and add a little extra water if needed to reach your desired consistency, ensuring it is not overly thick.
- Simmer for 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once cooked, stir in the cognac, mix thoroughly, and remove from the heat.
Observations
Shrimp soup is a deeply comforting and flavorful staple, especially cherished in Brazil's coastal regions. This recipe artfully balances the natural sweetness of fresh shrimp with the silky body provided by mandioca and the tropical richness of coconut milk. The result is a decadent, nutritious soup that serves perfectly as a warming meal on cooler days or an elegant, impressive appetizer for guests.
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