Shrimp Soup (Caldo de Camaroes)

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Shrimp Soup (Caldo de Camaroes)
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Book Description

BRAZIL: A Culinary Journey truly is a journey into the beautifully diverse cuisine of Brazil. Indigenous Brazilians incorporated native ingredients into their meals, including corn, cassava, and fish. The Portuguese settlers, brought techniques and ingredients native to them, introducing Portuguese staples such as sausages, olive oil, and wine. European immigration yielded pasta and German pastries. Culinary traditions were further fused when African slaves were brought to Brazil in the twentieth century, bringing with them ingredients such as palm oil and okra. More than a cookbook, BRAZIL: A Culinary Journey explains how Amerindian, European, and African influences have come together to form what is now known as modern Brazilian cookery.

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Brazil: A Culinary Journey

Authors: Cherie Hamilton

Date: June 2005

ISBN: 0781810809

Publisher: Hippocrene Books

Hardcover

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Shrimp Soup (Caldo de Camaroes)
Recipe from: Brazil
by Cherie Hamilton
Cookbook Heaven at Recipelink.com

This soup is a must for shrimp lovers. It is a delicately flavored shrimp broth enhanced with whole shrimp. Santa Catarina borders on the ocean and its waters abound with seafood, especially shrimp. They are eaten fried, breaded, steamed, and grilled but, one of the tastiest ways to prepare them is in this broth. Jumbo shrimp are suggested for this recipe.

Makes 8 servings

4 pounds jumbo shrimp
2 teaspoons salt
Juice of 1 lime
2 large onions, cut into eighths
A few drops hot sauce
2 large tomatoes, peeled, seeded, and finely chopped
1/3 cup olive oil
8 fresh basil leaves
1/2 teaspoon white pepper
1/2 cup manioc flour

Wash, peel and devein the shrimp. Place 8 of the shrimp in a pot with 3 cups water and 1 teaspoon of the salt. Bring to a boil, lower the heat and simmer for 1 minute. Cover and remove from the heat.
When the shrimp are cool, remove them from the water, reserving the broth, and place them in a blender with 1 1/2 cups of the broth, the onion, and hot sauce. Puree the mixture and set aside.
Place the remaining shrimp in a large bowl, season with the lime juice and remaining 1 teaspoon of salt. Mix well and let sit for 20 minutes.
In a large pot, place the tomatoes, olive oil, basil, and the puréed shrimp mixture. Cook over low heat stirring constantly for about 15 minutes adding the remaining broth a little at a time so as not to stop the simmering. Season the mixture with the white pepper. Add the remaining shrimp and continue simmering until the shrimp are cooked or turn pink. Remove the shrimp with a slotted spoon from the pot and set aside.
Bring the broth to a boil and slowly add the manioc flour, whisking constantly to prevent lumps.
Pour the hot broth into 8 soup bowls and garnish with the whole shrimp.

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