Brazilian recipe
Creamy shrimp soup (Caldo de camarão)
Experience the authentic flavors of Brazil with this rich shrimp soup. Made with cassava and coconut milk, it offers a velvety texture and comforting taste.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 sachet powdered seasoning of choice
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g vegetable oil or margarine
1/2 cup cognac
Minced garlic to taste
300 g cassava (aipim/macaxeira)
1 small bottle coconut milk
1 sachet powdered seasoning of choice
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100 g vegetable oil or margarine
1/2 cup cognac
Minced garlic to taste
Where to find ingredients
Find fresh shrimp and cassava at local markets or grocery stores. For coconut milk, annatto, and seasonings, check the international or specialized grocery aisles. As a substitute for fresh annatto, paprika may be used, though the color and flavor profile will differ slightly from the original.
Preparation method
- Wash the shrimp thoroughly.
- Heat the oil or margarine in a pot over medium heat.
- Sauté the whole shrimp, including the heads, until they turn bright red.
- Remove the shrimp from the pot and set aside on a plate to cool.
- Peel the cassava, chop it into pieces, and place in a blender.
- Add the coconut milk to the blender.
- Add the sautéed shrimp heads to the blender.
- Set aside 250 g of the cooked, peeled, and headless shrimp and add them to the blender.
- Add 500 ml of water to the blender and process until the mixture is smooth.
- In the same pot used to sauté the shrimp, add the minced garlic and sauté until fragrant.
- Add the powdered seasoning, annatto, salt, and the optional monosodium glutamate.
- Sauté the spices for a few moments.
- Pour the blended mixture from the blender into the pot with the sautéed spices.
- Stir well and add more water if necessary to adjust the consistency, ensuring it does not become too thick.
- Cook for about 15 minutes over low heat, stirring occasionally.
- Once the cooking time is complete, stir in the cognac, mix well, and remove from the heat.
Observations
Shrimp soup is a comforting and flavorful dish, widely popular in Brazilian coastal regions. Its preparation combines the richness of shrimp with the silky texture of cassava and the smoothness of coconut milk, resulting in a creamy and nutritious soup. This versatile recipe is perfect for cold days or as a special appetizer.
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