Brazilian Shrimp Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
5317 kcal
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Course
Main Course
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Cuisine
Brazilian
Brazilian Shrimp Soup
Description
This soup combines peeled and deveined shrimp with cassava boiled until very tender. The cassava's woody fiber is removed for a smooth texture. Sautéed yellow and red bell peppers with onions are cooked in dendê oil, which adds a distinctive flavor and orange color. Blanched and peeled fresh tomatoes or drained canned diced tomatoes are added alongside garlic and green onions to build a rich base. Coconut milk contributes creaminess and a tropical character, while malagueta pepper provides a notable but adjustable heat.
The cooking technique layers flavors starting with a richly scented vegetable base, followed by shrimp and cassava integration. Lime juice introduced both in seasoning the shrimp and at the end brightens the overall flavor. The soup's texture is creamy, with tender shrimp and soft cassava, creating a hearty yet smooth consistency that complements the spiced coconut broth.
Serving the soup fresh capitalizes on the shrimp's texture. It can be refrigerated for a few days or frozen up to two months, though freezing may affect shrimp tenderness. Reheating slowly over medium-low heat and adding liquid if needed helps maintain the sauce's quality. The dish represents traditional Brazilian coastal flavors and makes for a filling, fragrant meal.
Ingredients
- 1 pound Shrimp peeled, deveined, and tail removed, large
- 1 pound cassava peeled and boiled -- or cassava (NOTE: You can find it in the produce aisle of Walmart or in the frozen aisle with other Latin products. It comes in a bag, already peeled. You can boil it from frozen but it will take a few extra minutes). If you prefer, use white yams (not potatoes) for making this shrimp soup but the flavor won't be the same
- 3 tablespoons palm oil divided, or red palm oil (NOTE: you may replace it with a mild vegetable oil such as canola mixed with 2 teaspoon turmeric but be aware the flavor won't be the same, Dende oil
- ½ yellow onion sliced (or white onion, large
- ½ red bell pepper deseeded and sliced, large
- ½ bell pepper deseeded and sliced, large, yellow
- 2 tomato blanched, deseeded, and sliced (SEE INSTRUCTIONS) -- or you can use about 1 cup of canned diced tomatoes, drained, large
- 2 garlic minced, cloves
- ½ cup green onion chopped and divided (or cilantro)
- 1 cup coconut milk use ¾ cup for a thicker soup if you prefer -- if you are not a fan of coconut milk, you can use heavy cream or half-and-half but the taste won't be the same, canned
- ½ tablespoon malagueta pepper or Tabasco or cayenne pepper -- For a milder pepper, use jalapeno, minced
- 1½ lime divided
- salt and ground pepper to taste
Instructions
- Blanching: To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!
- In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.
- In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.
- Meanwhile, in a large pan over medium heat, sautée the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sautée for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sautée for about 30 seconds.
- Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.
- Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.
- Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.
- Serve over white rice. Enjoy our shrimp soup! NOTE: This shrimp soup is even more delicious the next day.
Notes
- Store the soup in an airtight container in the refrigerator for up to 2-3 days.
- You may freeze the soup for up to 2 months, but shrimp texture may become chewy upon reheating.
- When reheating, warm over medium-low heat, stirring frequently, and add broth or coconut milk if the sauce is too thick.
- To peel fresh tomatoes, blanch briefly in boiling water and then cool in ice water to loosen skin for easy removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 5317 kcal
% Daily Value*
| Calories | 531.7kcal | 27% |
| Carbohydrates | 57.2g | 19% |
| Protein | 19.9g | 40% |
| Fat | 26.5g | 41% |
| Saturated Fat | 18.1g | 91% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 4.7g | 24% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 142.9mg | 48% |
| Sodium | 674.2mg | 28% |
| Potassium | 894.2mg | 19% |
| Fiber | 5.9g | 24% |
| Sugar | 7.6g | 15% |
| Vitamin A | 1382.1IU | 28% |
| Vitamin C | 93.6mg | 104% |
| Calcium | 121.2mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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