Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Experience authentic Brazilian coastal flavors with this creamy shrimp soup. Simple to prepare with mandioca and coconut milk for a rich, comforting meal.
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Ingredients
500 g fresh shrimp
300 g mandioca (cassava)
1 small bottle of coconut milk
1 packet powdered seasoning (flavor of choice)
5 tablespoons annatto (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g margarine or 1/2 cup vegetable oil
1/2 cup cognac
Minced garlic to taste
300 g mandioca (cassava)
1 small bottle of coconut milk
1 packet powdered seasoning (flavor of choice)
5 tablespoons annatto (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g margarine or 1/2 cup vegetable oil
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and local produce like mandioca at community markets (makets) or larger grocery stores in Port Moresby. Coconut milk and staple pantry items are readily available in the baking or international foods aisles of supermarkets. For the Brazilian specific ingredients like 'colorau' (annatto), you may need to source these from specialty spice importers or online culinary retailers if not found locally.
Preparation method
- Thoroughly wash the shrimp.
- In a large pot, heat the vegetable oil or margarine over medium heat.
- Sear the whole shrimp, keeping the heads on, 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 mandioca, cut into pieces, and place them into a blender.
- Add the coconut milk to the blender.
- Add the seared shrimp heads to the blender.
- Set aside 250 g of the cooked, peeled, and headless shrimp, then add the rest to the blender.
- Add 500 ml of water to the blender and blend until you have a smooth, homogeneous mixture.
- In the same pot used to sear the shrimp, add the minced garlic and sauté until golden.
- Add the powdered seasoning, annatto, salt, and monosodium glutamate if using.
- Sauté the seasoning mixture for a few moments until fragrant.
- Pour the blended mixture from the blender into the pot with the sautéed seasonings.
- Stir well and add extra water if necessary to adjust the consistency, ensuring it does not become too thick.
- Cook for about 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once finished cooking, stir in the cognac, mix thoroughly, and remove from heat.
Observations
Shrimp soup is a deeply comforting and flavorful dish, widely enjoyed across Brazil, particularly in coastal regions. The preparation artfully blends the richness of shrimp with the velvety texture of mandioca and the subtle sweetness of coconut milk, resulting in a smooth, nutrient-dense soup. It is an incredibly versatile recipe, perfect for serving on cooler days or as a sophisticated appetizer.
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