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.
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
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1
Boil 1 lb cubed cassava root in 4 cups seafood stock over medium heat until fork-tender, about 15 minutes.
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2
Puree the cooked cassava and stock mixture using a blender until completely smooth, then return to pot.
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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.
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4
Stir sauteed vegetables and 1 cup unsweetened coconut milk into the cassava broth over low heat.
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5
Add 1 lb peeled raw shrimp to broth and cook for 4 minutes until opaque and internal temperature reaches 145°F.
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6
Remove from heat and stir in 2 tbsp lime juice and 1/4 cup chopped fresh cilantro before serving.