Brazilian recipe
Creamy Shrimp Soup with Cassava (Caldo de camarão e)
Experience the authentic taste of Brazil with this velvety shrimp soup. Made with tender cassava and rich coconut milk, it is a comforting and simple dish.
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Ingredients
500g fresh shrimp
300g cassava (yuca/manioc), peeled and chopped
1 small bottle coconut milk
1 packet seasoning powder (savory)
5 tbsp annatto powder
2 tsp salt, or to taste
2 tsp monosodium glutamate (optional)
100g butter or 1/2 cup vegetable oil
1/2 cup brandy
Minced garlic to taste
300g cassava (yuca/manioc), peeled and chopped
1 small bottle coconut milk
1 packet seasoning powder (savory)
5 tbsp annatto powder
2 tsp salt, or to taste
2 tsp monosodium glutamate (optional)
100g butter or 1/2 cup vegetable oil
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local fish markets or specialized seafood stalls. Cassava (often called yuca) is readily available in local vegetable markets or the produce section of supermarkets. Coconut milk, spices, and annatto powder are staples found in the dry goods aisle of any major grocery store.
Preparation method
- Thoroughly rinse the fresh shrimp under cold water.
- Heat the vegetable oil or butter in a large pot over medium heat.
- Sear the whole shrimp, including their heads, in the hot fat until they turn bright red.
- Remove the shrimp from the pot and set them aside on a plate to cool slightly.
- Place the chopped cassava into a blender.
- Pour the coconut milk into the blender with the cassava.
- Add the roasted shrimp heads into the blender.
- Take 250g of the peeled, headless cooked shrimp and add them to the blender.
- Pour in 500ml of water and pulse until the mixture is completely smooth.
- In the same pot used to sear 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 spices for a few moments to release their aroma.
- Pour the smooth blended mixture from the blender into the pot with the aromatics.
- Stir well and add extra water if needed to reach your desired consistency, ensuring it is not too thick.
- Simmer for approximately 15 minutes over low heat, stirring occasionally to prevent sticking.
- Once finished, stir in the brandy, mix thoroughly, and remove from the heat before serving.
Observations
Shrimp soup is a deeply comforting and flavorful dish, widely cherished across the coastal regions of Brazil. This recipe marries the briny sweetness of fresh shrimp with the silky texture of blended cassava and the mellow richness of coconut milk, yielding a nourishing and indulgent soup. It is an incredibly versatile option, perfectly suited for cooling evenings or as an elegant starter to a meal.
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