Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Experience the authentic essence of Brazil with this velvety shrimp soup. Featuring a comforting blend of cassava and coconut milk, it is a soul-warming dish.
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Ingredients
500 g fresh shrimp
300 g cassava (aipim/macaxeira)
1 small bottle of coconut milk
1 sachet of seasoning powder (flavor of choice)
5 tablespoons annatto
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g margarine or 1/2 cup vegetable oil
1/2 cup cognac
Minced garlic to taste
300 g cassava (aipim/macaxeira)
1 small bottle of coconut milk
1 sachet of seasoning powder (flavor of choice)
5 tablespoons annatto
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g margarine or 1/2 cup vegetable oil
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local markets or the fishmonger section of your neighborhood supermarket. Cassava (often labeled as yuca or manioc) is available in the produce aisle of tropical food stores. Annatto (oncou/achiote) and coconut milk are staples in the international or West Indian aisles of most supermarkets.
Preparation method
- Thoroughly clean and wash the shrimp.
- Place a pot over medium heat and warm up your chosen fat, either the oil or margarine.
- Sauté the whole shrimp, including the heads, in the hot fat until they turn a vibrant, deep red.
- Remove the shrimp from the pot and set them aside on a plate to cool down.
- Peel the cassava, cut it into chunks, and place them into a blender.
- Pour the coconut milk into the blender.
- Add the reserved, sautéed shrimp heads into the blender.
- Separate 250 g of the cooked shrimp (peeled and headless) and add them to the blender mixture.
- Pour 500 ml of water into the blender and process until you achieve a perfectly smooth, homogeneous consistency.
- In the same pot used to sauté the shrimp, add the minced garlic and sauté until fragrant.
- Stir in the seasoning powder, annatto, salt, and the monosodium glutamate if using.
- Sauté these seasonings together for a few moments to release their aromas.
- Pour the blended mixture from the blender into the pot with the aromatic base.
- Stir thoroughly and adjust the consistency with a splash of extra water if you find it too thick.
- Let it simmer over low heat for about 15 minutes, stirring every now and then to prevent sticking.
- At the very end of the cooking process, stir in the cognac, give it a final mix, and remove from the heat.
Observations
Caldo de camarão is a deeply comforting and flavorful staple in Brazilian coastal cuisine. This dish masterfully balances the savory depth of fresh shrimp with the silky texture of cassava and the luscious, creamy notes of coconut milk. The result is a rich, nutritious, and satisfying soup that works beautifully as a hearty starter or a nourishing meal on a cooler day.
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