Brazilian recipe
Creamy shrimp broth (Caldo de camarão)
Discover the authentic flavor of Brazil with this creamy shrimp broth, featuring a smooth cassava and coconut milk base.
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Ingredients
1/2 kg fresh shrimp
300 g cassava (manioc/yuca)
1 small bottle coconut milk
1 sachet seasoning powder (to taste)
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 (manioc/yuca)
1 small bottle coconut milk
1 sachet seasoning powder (to taste)
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 specialized counters in major supermarkets. Cassava (often sold as yuca) is available in produce sections or local markets. Annatto can be found in spice aisles or ethnic food shops. As a substitute for fresh annatto, turmeric may be used for color, though it will alter the flavor profile.
Preparation method
- Wash the shrimp thoroughly.
- In a pot, heat the oil or margarine over medium heat.
- Sear 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 seared shrimp heads to the blender.
- Separate 250 g of the cooked shrimp (peeled and headless) and add to the blender.
- Add 1/2 liter of water to the blender and process until the mixture is smooth.
- In the same pot used to sear the shrimp, add the 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 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.
- At the end of the cooking time, add the cognac, stir, and remove from the heat.
Observations
Shrimp broth 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 creaminess of coconut milk, resulting in a hearty and nourishing soup. It is a versatile recipe, perfect for chilly days or as a sophisticated appetizer.
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