Entree: Brazil – Amazonas – Tacacá (Amazonian Shrimp and Tucupi Soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 6 cups (1.44 L) prepared tucupi (fermented/manipulated manioc broth; commercially prepared or previously cooked and strained)
- 1/2 cup (120 ml) tapioca gum (goma de tapioca) slurry
- 8 oz (225 g) raw shrimp, peeled and deveined
- 2 cups (50 g) fresh jambu (Acmella oleracea) leaves, washed
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1-2 small malagueta or bird's-eye chilies, sliced (to taste)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice, plus wedges for serving
- 2 tbsp (15 g) dried shrimp, toasted (optional garnish)
- 2 tbsp (8 g) chopped fresh cilantro (optional garnish)

Instructions

1. In a heavy pot, warm the tucupi over medium heat with the minced garlic and sliced malagueta pepper; bring to a gentle simmer and simmer 10–12 minutes to marry flavors. Season with salt and stir in lime juice; keep at a very gentle simmer (do not boil vigorously).
2. Meanwhile, in a small saucepan bring a little water to a boil and blanch the jambu leaves 20–30 seconds until bright and slightly wilted, then drain and divide among 4 heatproof bowls. Briefly poach the shrimp in the hot tucupi for 1–2 minutes until just cooked through; if using, sprinkle toasted dried shrimp over the jambu. Stir the tapioca gum slurry to re-homogenize and add it slowly to the simmering tucupi, stirring until the broth gains a slightly viscous, glossy texture. Ladle the hot tucupi over the jambu and shrimp in each bowl, top with chopped cilantro if using, and serve immediately with lime wedges at the table.