Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Experience the rich, authentic flavors of Brazil with this velvety shrimp soup. Made with cassava and coconut milk for a comforting, soul-warming bowl.
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Ingredients
500g fresh shrimp
300g cassava (mandioca/aipim)
1 small bottle of coconut milk
1 sachet of powdered seasoning
5 tablespoons annatto powder (colorau)
2 teaspoons salt
2 teaspoons monosodium glutamate (optional)
100g margarine or 100ml vegetable oil
100ml brandy
minced garlic to taste
300g cassava (mandioca/aipim)
1 small bottle of coconut milk
1 sachet of powdered seasoning
5 tablespoons annatto powder (colorau)
2 teaspoons salt
2 teaspoons monosodium glutamate (optional)
100g margarine or 100ml vegetable oil
100ml brandy
minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local fishmongers or coastal market stalls. Cassava (often sold as yuca) and coconut milk are readily available at ethnic grocery stores or the fresh produce section of major supermarkets. Annatto powder can be found in the spice aisle of specialty food shops.
Preparation method
- Thoroughly rinse the fresh shrimp.
- In a large pot, heat your chosen oil or margarine over medium heat.
- Sauté the whole shrimp, including the heads, until they turn a deep, vibrant red.
- Remove the shrimp from the pot and set them aside on a plate to cool.
- Peel the cassava, cut it into chunks, and add to a blender.
- Pour the coconut milk into the blender.
- Add the roasted shrimp heads into the blender.
- Take 250g of the cooked, peeled, and headless shrimp and add them to the blender mixture.
- Pour in 500ml of water and blend until you have a smooth, homogeneous consistency.
- In the same pot used for frying, add the minced garlic and sauté until fragrant.
- Stir in the powdered seasoning, annatto powder, salt, and the monosodium glutamate if using.
- Sauté the spices briefly to release their aromas.
- Pour the blended mixture into the pot with the sautéed spices.
- Stir well, adding a little extra water if needed to reach your desired consistency, ensuring it isn't too thick.
- Simmer gently over low heat for about 15 minutes, stirring occasionally to prevent sticking.
- Once finished, stir in the brandy, mix briefly, and remove from heat.
Observations
The Brazilian shrimp soup, or 'Caldo de camarão', is a deeply comforting dish, widely cherished across the country’s coastal regions. This recipe artfully balances the natural sweetness of fresh shrimp with the velvety, starchy base of cassava and the tropical creaminess of coconut milk, yielding a rich, hearty soup. It is an incredibly versatile dish, perfect for cooler evenings or served as an elegant starter for special gatherings.
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