Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão)
Experience the authentic flavors of Brazil with this velvety shrimp soup. Made with cassava and coconut milk for a rich, comforting meal.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (yuca/manioc)
1 small bottle coconut milk
1 packet seasoning powder (flavor of choice)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup cognac
minced garlic to taste
300 g cassava (yuca/manioc)
1 small bottle coconut milk
1 packet seasoning powder (flavor of choice)
5 tablespoons annatto powder
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
1/2 cup vegetable oil or 100 g margarine
1/2 cup cognac
minced garlic to taste
Where to find ingredients
Find fresh shrimp at local fish markets or grocery seafood counters. Cassava (yuca) can be purchased fresh in the produce section of ethnic markets or major supermarkets. Coconut milk is available in the canned goods or international aisles. Substitutes: Sweet potato or parsnip may be used for the cassava if unavailable, though the texture and flavor profile will differ.
Preparation method
- Wash the shrimp thoroughly
- Heat the oil or margarine in a pot over medium heat
- Sauté the whole shrimp with the heads 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 pieces, and place in a blender
- Add the coconut milk to the blender
- Add the roasted shrimp heads to the blender
- Separate 250 g of the cooked, peeled, and headless shrimp and add to the blender
- Add 1/2 liter of water to the blender and blend until you reach a homogeneous mixture
- In the same pot used to fry the shrimp, add minced garlic and sauté until golden
- Add the seasoning powder, annatto, salt, and monosodium glutamate if using
- Sauté the seasonings for a few moments
- Pour the blended mixture from the blender into the pot with the sautéed seasonings
- Stir well and add more water if necessary to adjust the consistency, preventing it from getting too thick
- Cook for about 15 minutes over low heat, stirring occasionally
- At the end of cooking, add the cognac, mix, and remove from heat
Observations
Shrimp soup is a comforting and flavorful dish, widely popular in Brazilian cuisine, especially in coastal regions. Its preparation combines the richness of shrimp with the velvety texture of cassava and the smoothness of coconut milk, resulting in a creamy and nutritious soup. It is a versatile recipe, perfect for chilly days or as a special appetizer.
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