Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão e)
Experience the comforting warmth of an authentic Brazilian seafood soup. This velvety, rich shrimp broth gets its unique texture from cassava and a splash of coconut milk.
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Ingredients
500g fresh shrimp
300g cassava (yuca/manioc)
1 small jar coconut milk
1 sachet powdered seasoning
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons MSG (optional)
100g vegetable oil or margarine
1/2 cup cognac
Minced garlic to taste
300g cassava (yuca/manioc)
1 small jar coconut milk
1 sachet powdered seasoning
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons MSG (optional)
100g vegetable oil or margarine
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp and cassava at local wet markets like Tiong Bahru or Geylang Serai. Coconut milk, annatto powder, and standard pantry staples are available at major supermarkets such as NTUC FairPrice, Cold Storage, or Sheng Siong. If cassava is unavailable, starchy potatoes can be used as a substitute, though the texture and flavor profile will differ significantly.
Preparation method
- Wash the shrimp thoroughly.
- Heat the oil or margarine in a pot over medium heat.
- Sauté the whole shrimp (with 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 cassava, cut into chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender.
- Separate 250g of the cooked, peeled shrimp and add them to the blender.
- Pour 500ml of water into the blender and blend until the mixture is completely smooth.
- Using the same pot used for the shrimp, add the minced garlic and sauté until fragrant.
- Stir in the powdered seasoning, annatto powder, salt, and MSG (if using).
- Sauté the seasoning mixture for a few moments.
- Pour the blended liquid into the pot with the sautéed spices.
- Stir well and add extra water if necessary to achieve your preferred consistency, ensuring it does not become too thick.
- Simmer for about 15 minutes over low heat, stirring occasionally.
- Once finished cooking, stir in the cognac, mix well, and remove from heat.
Observations
Caldo de camarão is a deeply soul-warming dish, cherished across the Brazilian coastline. It masterfully balances the savory sweetness of fresh shrimp with the creamy, hearty starchiness of cassava and the silky richness of coconut milk. This vibrant, nutritious soup is a staple comfort food, perfectly suited for a cozy meal or as an elegant starter.
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