Brazilian recipe
Creamy Brazilian Shrimp Soup (Caldo de Camarão)
Experience a true taste of Brazil with this velvety shrimp soup. Made with cassava and coconut milk, it is the perfect comfort food for any occasion.
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Ingredients
500g fresh shrimp
300g cassava (yuca/manioc)
200ml canned coconut milk
1 sachet all-purpose seasoning powder
5 tbsp annatto powder (urucum)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g unsalted butter
1/2 cup cognac or brandy
Minced garlic to taste
300g cassava (yuca/manioc)
200ml canned coconut milk
1 sachet all-purpose seasoning powder
5 tbsp annatto powder (urucum)
2 tsp salt (or to taste)
2 tsp monosodium glutamate (optional)
1/2 cup vegetable oil or 100g unsalted butter
1/2 cup cognac or brandy
Minced garlic to taste
Where to find ingredients
Cassava (yuca) can be found fresh in the produce section of Latin American grocery stores or frozen (peeled and cut) in the frozen food aisle of most large supermarkets. Annatto powder is typically available in the spice aisle or at international grocers. Use high-quality full-fat coconut milk from the canned goods section. If fresh head-on shrimp are hard to find, regular fresh shrimp work fine, though the heads add significant depth to the base.
Preparation method
- Clean the shrimp thoroughly under cold running water
- Heat the oil or butter in a large pot over medium heat
- Sear the whole shrimp, heads included, until they turn bright red and fragrant
- Remove the shrimp from the pot and set aside on a plate to cool slightly
- Peel the cassava, cut it into chunks, and place them into a blender
- Pour the coconut milk into the blender
- Add the seared shrimp heads to the blender for extra depth
- Reserve 250g of the cooked, peeled, and deveined shrimp, adding them to the blender
- Pour in 500ml of water and blend until you reach a smooth, creamy consistency
- In the same pot used for the shrimp, add the minced garlic and sauté until golden
- Stir in the seasoning powder, annatto powder, salt, and MSG if using
- Sauté the aromatics for a minute to release their full flavor
- Pour the blended mixture into the pot, stirring to combine with the aromatics
- Stir well and add a splash more water if you prefer a thinner consistency, making sure it doesn't get too thick
- Simmer on low heat for about 15 minutes, stirring occasionally to prevent sticking
- Stir in the cognac just before serving, give it one final mix, and remove from the heat
Observations
Shrimp soup is a beloved classic in Brazilian coastal cuisine, cherished for its deep, comforting flavors. This recipe highlights the natural sweetness of shrimp perfectly paired with the creamy, silky base of pureed cassava and rich coconut milk. It is a hearty, nourishing dish that works beautifully as a warm starter or a main course on cooler days.
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