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Caldo de Camarão

A rich and velvety shrimp soup thickened with cassava root and finished with fresh herbs. A comforting Brazilian favorite filled with aromatic garlic, peppers, and savory seafood flavors.

45 minMediumServes 4340 cal/serving

BrazilianSoupStovetop and BlenderPescatarianGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 lb cassava root, cubed
  • 4 cups seafood stock
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 Roma tomatoes, diced
  • 1 cup unsweetened coconut milk
  • 1 lb raw shrimp, peeled
  • 2 tbsp lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Boil 1 lb cubed cassava root in 4 cups seafood stock over medium heat until fork-tender, about 15 minutes.

  2. 2

    Puree the cooked cassava and stock mixture using a blender until completely smooth, then return to pot.

  3. 3

    Heat 2 tbsp olive oil in a separate skillet, then saute 1 diced yellow onion, 4 minced garlic cloves, 1 diced red bell pepper, and 2 diced Roma tomatoes for 5 minutes.

  4. 4

    Stir sauteed vegetables and 1 cup unsweetened coconut milk into the cassava broth over low heat.

  5. 5

    Add 1 lb peeled raw shrimp to broth and cook for 4 minutes until opaque and internal temperature reaches 145°F.

  6. 6

    Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.

Questions

How long does Caldo de Camarão keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Caldo de Camarão?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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