Brazilian recipe
Creamy Shrimp Broth (Caldo de camarão)
Explore the authentic flavors of Brazil with this creamy shrimp broth. A rich blend of cassava and coconut milk that creates a hearty and comforting dish.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 stick margarine (100 g)
1/2 cup cognac
Garlic minced to taste
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 packet powdered seasoning (flavor of your choice)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 1 stick margarine (100 g)
1/2 cup cognac
Garlic minced to taste
Where to find ingredients
Find fresh seafood at local fish markets. Cassava (tapioca root/yuca) is available at fresh produce markets. Coconut milk, annatto, and powdered seasonings can be found at local grocery stores. Monosodium glutamate is a common seasoning agent in Asian and local markets.
Preparation method
- Wash the shrimp thoroughly
- In a pot, heat the oil or margarine over medium heat
- Sauté the whole shrimp with 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 pieces, and place 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 you achieve a smooth mixture
- In the same pot used to fry the shrimp, add the minced garlic and sauté
- Add the powdered seasoning, annatto, 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, preventing it from getting too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of the cooking process, add the cognac, stir, and remove from the heat
Observations
The shrimp broth, or 'caldo de camarão', is a deeply comforting and flavorful dish, widely cherished across Brazilian coastal regions. Its preparation artfully combines the savory essence of shrimp with the velvety texture of cassava and the silky richness of coconut milk, resulting in a thick, nutritious, and soul-warming soup. It is an incredibly versatile recipe, perfect for chilly days or as a sophisticated appetizer.
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