Brazilian recipe
Creamy Shrimp Soup (Caldo de camarão cremoso)
Experience the authentic flavours of Brazil with this velvety shrimp soup, perfectly balanced with the earthiness of cassava and rich coconut milk.
0.0 / 5 by 0 Reviews
Ingredients
500g fresh shrimp
300g cassava (mandioca/aipim)
1 small bottle of coconut milk
1 sachet of seasoning powder of choice
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100g vegetable oil or margarine
1/2 cup brandy
Minced garlic to taste
300g cassava (mandioca/aipim)
1 small bottle of coconut milk
1 sachet of seasoning powder of choice
5 tablespoons annatto powder (colorau)
2 teaspoons salt (or to taste)
2 teaspoons monosodium glutamate (optional)
100g vegetable oil or margarine
1/2 cup brandy
Minced garlic to taste
Where to find ingredients
You can find fresh shrimp at local fishmongers or the seafood counters of major supermarkets like Woolworths or Checkers. Cassava (often sold as 'mandioca') is frequently available in the frozen vegetable section of well-stocked grocers or independent greengrocers. Annatto powder can be sourced from specialty spice shops or international food aisles.
Preparation method
- Thoroughly clean and wash the shrimp.
- Heat the oil or margarine in a large pot over medium heat.
- Sauté the whole shrimp, keeping the heads on, until they turn vibrant red.
- Remove the shrimp from the pot and set them aside on a plate to cool.
- Peel the cassava, cut into small chunks, and add to a blender.
- Pour the coconut milk into the blender.
- Add the reserved cooked shrimp heads into the blender.
- Peel 250g of the cooked shrimp, removing the heads, and add these to the blender.
- Add 500ml of water to the blender and blitz until smooth and homogeneous.
- In the same pot used to sauté the shrimp, add the minced garlic and fry until golden.
- Stir in the seasoning powder, annatto, salt, and the monosodium glutamate if using.
- Sauté the spices briefly until fragrant.
- Pour the blended mixture into the pot with the seasonings.
- Stir well, adding a little extra water if needed to reach your preferred consistency.
- Simmer over low heat for approximately 15 minutes, stirring occasionally.
- Finish by stirring in the brandy, mix briefly, and remove from heat to serve.
Observations
This shrimp soup is a deeply comforting and flavoursome dish, cherished across Brazil, particularly in coastal regions. The recipe perfectly marries the delicate sweetness of fresh shrimp with the silky texture of cassava and the subtle creaminess of coconut milk, resulting in a rich, soul-warming soup. It is an incredibly versatile classic, ideal for a chilly evening or as an elegant starter.
Ratings and comments