Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Discover authentic Brazilian flavors with this creamy shrimp soup. Simple to prepare using cassava and coconut milk for a rich, velvety dining experience.
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Ingredients
500g fresh shrimp
300g cassava (mandioca)
1 small bottle coconut milk
1 packet seasoning powder
5 tbsp annatto powder (colorau)
2 tsp salt
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
minced garlic to taste
300g cassava (mandioca)
1 small bottle coconut milk
1 packet seasoning powder
5 tbsp annatto powder (colorau)
2 tsp salt
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local fish markets or the fresh seafood section of large supermarkets in major towns. Cassava (mandioca) is readily available in local produce markets. Coconut milk, annatto, and standard pantry staples are found in the dry goods aisle of most grocery stores. If brandy is unavailable, you may substitute it with a dry white wine.
Preparation method
- Wash the shrimp thoroughly under cold 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 bright red.
- Remove the shrimp from the pot and set aside on a plate to cool.
- Peel the cassava, cut into chunks, and place in a blender.
- Pour the coconut milk into the blender.
- Add the reserved shrimp heads to the blender mixture.
- Take 250g of the cooked, peeled, and headless shrimp and add them to the blender.
- Pour 500ml of water into the blender and blend until the mixture is smooth and homogeneous.
- In the same pot used to sauté the shrimp, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto powder, salt, and the optional monosodium glutamate.
- Sauté the spice blend for a few moments until aromatic.
- Pour the blended mixture from the blender into the pot with the sautéed spices.
- Stir well and add extra water if necessary to adjust the consistency to your preference, ensuring it is not too thick.
- Cook for approximately 15 minutes over low heat, stirring occasionally to prevent sticking.
- At the end of the cooking time, stir in the brandy, mix thoroughly, and remove from the heat before serving.
Observations
Shrimp soup, known as Caldo de camarão, is a comforting and flavorful staple in Brazilian coastal cuisine. The recipe combines the richness of fresh shrimp with the velvety texture of cooked cassava and the mellow sweetness of coconut milk, resulting in a hearty, nourishing bowl. It is a versatile dish, perfect for cooler evenings or as an elegant starter.
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