Brazilian recipe
Creamy and Easy Shrimp Chowder
Discover the authentic flavor of Brazil with this creamy shrimp chowder. Simple preparation with cassava and coconut milk for a delicious experience.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (also known as yuca or manioc)
1 small can (approx. 200ml) coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
Minced garlic to taste
300 g cassava (also known as yuca or manioc)
1 small can (approx. 200ml) coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100g margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
Shrimp: Available at the seafood counter of most supermarkets, fish markets, and specialty seafood stores.
Cassava (Yuca/Manioc): Often found in the produce section of large supermarkets, especially those with an international foods aisle. Latin American or Caribbean markets are also good sources.
Coconut Milk: Typically found in the international foods aisle or baking aisle of most supermarkets. Canned or carton versions are common.
Powdered Seasoning: Available in the spice aisle of supermarkets. Choose a flavor profile that complements seafood, like vegetable or chicken. Brands vary widely.
Annatto Powder (Colorau): Usually found in the spice aisle of supermarkets, particularly in sections dedicated to international or Latin American ingredients. Specialty Latin American markets are a reliable source.
Salt and Monosodium Glutamate (MSG): Common staples found in the spice or baking aisle of any supermarket.
Vegetable Oil/Margarine: Widely available in the cooking oil or dairy/margarine aisle of any supermarket.
Brandy: Available in liquor stores or the alcohol section of large supermarkets.
Garlic: Available in the produce section of any supermarket.
Cassava (Yuca/Manioc): Often found in the produce section of large supermarkets, especially those with an international foods aisle. Latin American or Caribbean markets are also good sources.
Coconut Milk: Typically found in the international foods aisle or baking aisle of most supermarkets. Canned or carton versions are common.
Powdered Seasoning: Available in the spice aisle of supermarkets. Choose a flavor profile that complements seafood, like vegetable or chicken. Brands vary widely.
Annatto Powder (Colorau): Usually found in the spice aisle of supermarkets, particularly in sections dedicated to international or Latin American ingredients. Specialty Latin American markets are a reliable source.
Salt and Monosodium Glutamate (MSG): Common staples found in the spice or baking aisle of any supermarket.
Vegetable Oil/Margarine: Widely available in the cooking oil or dairy/margarine aisle of any supermarket.
Brandy: Available in liquor stores or the alcohol section of large supermarkets.
Garlic: Available in the produce section of any supermarket.
Preparation method
- Wash the shrimp thoroughly
- In a pot, heat the oil or margarine over medium heat
- Sauté the whole shrimp with their 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 it into pieces, and place it in a blender
- Add the coconut milk to the blender
- Add the sautéed shrimp heads to the blender
- Separate 250g of the cooked shrimp (peeled and headless) and add them to the blender
- Add 1/2 liter of water to the blender and blend until smooth
- In the same pot where you fried the shrimp, add minced garlic and sauté until fragrant
- Add the powdered seasoning, annatto powder, salt, and monosodium glutamate, if using
- Sauté the seasonings for a few moments
- Pour the blended mixture from the blender into the pot with the sautéed seasonings
- Stir well and add more water if necessary to adjust the consistency, ensuring it's not too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of cooking, add the brandy, stir, and remove from heat
Observations
Shrimp chowder is a comforting and flavorful dish, very popular in Brazilian cuisine, especially in coastal regions. Its preparation combines the richness of shrimp with the velvety texture of cassava and the smoothness of coconut milk, resulting in a creamy and nutritious soup. It is a versatile recipe, ideal for cold days or as a special appetizer.
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