Brazilian recipe
Creamy and Easy Shrimp Caldo (Caldo de camarão e)
Experience authentic Brazilian comfort food with this creamy shrimp caldo. A simple blend of cassava and coconut milk that delivers a deeply flavorful result.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (kamoteng kahoy), peeled and chopped
1 small bottle coconut milk
1 sachet seasoning powder (savory flavor)
5 tbsp annatto powder (atsuete)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
300 g cassava (kamoteng kahoy), peeled and chopped
1 small bottle coconut milk
1 sachet seasoning powder (savory flavor)
5 tbsp annatto powder (atsuete)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and local aromatics like garlic at any local wet market (palengke). Cassava (kamoteng kahoy) is readily available in the produce section of supermarkets or local markets. Coconut milk, annatto powder (atsuete), and seasoning sachets are staple items found in the dry goods aisle of any major grocery store.
Preparation method
- Thoroughly clean and rinse the shrimp.
- Heat the oil or margarine in a heavy-bottomed pot over medium heat.
- Sauté the whole shrimp, heads included, until they turn vibrant red.
- Remove the shrimp from the pan and set aside to cool.
- Place the chopped cassava into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender.
- Select 250 g of the cooked, peeled, and headless shrimp and add them to the blender mixture.
- Pour in 500 ml of water and process until you reach a perfectly smooth consistency.
- In the same pot used for 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 aromatics briefly to release their flavors.
- Pour the blended liquid into the pot with the sautéed base.
- Stir continuously, adjusting the water if needed to reach your preferred soup consistency.
- Simmer for about 15 minutes over low heat, stirring occasionally.
- Finish by stirring in the brandy, mix briefly, and remove from heat to serve.
Observations
Shrimp caldo, or caldo de camarão, is a hearty and deeply comforting dish found throughout Brazil’s coastal regions. This recipe celebrates the richness of fresh shrimp, elevated by the velvety texture of cooked cassava and the silky sweetness of coconut milk. It is a wonderfully versatile dish, perfect for cozying up on a cool day or serving as an elegant starter for guests.
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