📝 About This Recipe
Transport your senses to the sun-drenched beaches of Bahia with this luxurious Caldo de Camarão. This traditional Brazilian shrimp broth is celebrated for its deep, umami-rich base made from toasted shells and its signature creamy texture derived from simmered manioc (cassava). Infused with aromatic dendê oil and fresh cilantro, it is a soul-warming dish that perfectly balances rustic coastal traditions with sophisticated, bold flavors.
🥗 Ingredients
The Shrimp & Stock Base
- 2 pounds Large Shrimp (fresh, head-on and shell-on preferred)
- 6 cups Water (filtered)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 2 pieces Bay Leaves
The Thickening Base
- 1.5 pounds Manioc (Cassava/Yuca) (peeled and cut into chunks)
- 1 cup Coconut Milk (full fat, unsweetened)
Aromatics & Seasoning
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 medium Red Bell Pepper (finely diced)
- 3 pieces Roma Tomatoes (seeded and diced)
- 1/2 cup Fresh Cilantro (chopped, plus extra for garnish)
- 3 pieces Green Onions (thinly sliced)
- 1/2 teaspoon Malagueta Pepper or Chili Flakes (adjust to heat preference)
- 1 tablespoon Lime Juice (freshly squeezed)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Peel and devein the shrimp, reserving all the heads and shells. Place the cleaned shrimp meat in a bowl, toss with a pinch of salt and the lime juice, and refrigerate until needed.
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2
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the reserved shrimp shells and heads. Sauté for 5-7 minutes, crushing the heads with a wooden spoon to release the flavorful fat, until they turn bright pink and slightly toasted.
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3
Deglaze the pot with the white wine, scraping up any browned bits. Add the 6 cups of water and bay leaves. Bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth through a fine-mesh sieve, discarding the solids, and set the golden liquid aside.
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4
While the stock simmers, boil the manioc chunks in a separate pot of salted water until very tender (about 15-20 minutes). Drain and remove the tough woody core from the center of each piece.
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5
Place the cooked manioc into a blender with 2 cups of your prepared shrimp stock and the coconut milk. Blend until completely smooth and velvety. This is your thickening base.
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6
In a clean large pot or Dutch oven, heat the remaining olive oil and the dendê oil over medium heat. The dendê oil will give the base a beautiful orange hue.
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7
Sauté the onion and red bell pepper until softened, about 5 minutes. Add the garlic and malagueta pepper (or chili flakes) and cook for another 60 seconds until fragrant.
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8
Stir in the diced tomatoes and cook for 5 minutes until they begin to break down into a thick paste.
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9
Pour the remaining shrimp stock and the blended manioc mixture into the pot. Stir well to combine. Bring to a gentle simmer over medium-low heat for 10 minutes, stirring occasionally to prevent the bottom from scorching.
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10
Add the chilled shrimp to the simmering broth. Cook for only 3-4 minutes—just until the shrimp are opaque and curled. Do not overcook, or they will become rubbery.
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11
Stir in the fresh cilantro and green onions. Taste and adjust seasoning with salt and pepper as needed.
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12
Ladle the hot broth into bowls and serve immediately, ensuring each serving has plenty of shrimp and a vibrant orange finish from the dendê oil.
💡 Chef's Tips
Don't skip toasting the shrimp shells; this step is the secret to a deep, professional-grade seafood flavor. If you can't find fresh manioc, frozen peeled yuca works perfectly and saves time on prep. Dendê oil has a very distinct, nutty flavor—if you are sensitive to it, start with 1 tablespoon, but it is essential for the authentic 'Bahian' taste. For an even silkier texture, pass the blended manioc mixture through a sieve before adding it to the pot. Always use head-on shrimp if available; the 'fat' in the heads contains the most intense shrimp flavor for your stock.
🍽️ Serving Suggestions
Serve with 'Torradas' (crusty toasted bread rubbed with garlic) for dipping into the thick broth. Pair with a cold glass of Brazilian Caipirinha or a crisp, chilled Vinho Verde. Provide extra lime wedges on the side to brighten the richness of the coconut milk and dendê oil. A side of Brazilian white rice can be served for those who want a more filling meal. Garnish with a few drops of pimenta-malagueta hot sauce for those who enjoy an extra kick of heat.