Brazilian recipe
Creamy 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. 200 ml) coconut milk
1 packet powdered seasoning mix (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons MSG (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
300 g cassava (also known as yuca or manioc)
1 small can (approx. 200 ml) coconut milk
1 packet powdered seasoning mix (flavor of your choice)
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons MSG (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
Fresh shrimp can be found in the seafood section of most supermarkets or at local fish markets.
Cassava (yuca/manioc) is often available in the produce section of large supermarkets, specialty Latin American markets, or international food stores.
Coconut milk is commonly found in the international foods aisle of supermarkets or in Asian/Latin markets.
Powdered seasoning mix is available in the spice or international aisles of supermarkets.
Annatto powder (colorau) can be found in Latin American markets or specialty spice shops. If unavailable, paprika can be used for color but will alter the flavor.
Brandy can be purchased at liquor stores.
Cassava (yuca/manioc) is often available in the produce section of large supermarkets, specialty Latin American markets, or international food stores.
Coconut milk is commonly found in the international foods aisle of supermarkets or in Asian/Latin markets.
Powdered seasoning mix is available in the spice or international aisles of supermarkets.
Annatto powder (colorau) can be found in Latin American markets or specialty spice shops. If unavailable, paprika can be used for color but will alter the flavor.
Brandy can be purchased at liquor stores.
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 250 g of the cooked shrimp (peeled and headless) and add 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 mix, annatto powder, salt, and MSG, 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, avoiding it becoming 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's a versatile recipe, ideal for cold days or as a special appetizer.
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