Tacacá with Shrimp and Tucupi

Ingredients

• 500ml (2 cups) tucupi 500ml (2 cups) tucupi
• 250g (9 oz) shrimp, peeled and deveined 250g (9 oz) shrimp, peeled and deveined
• 1 bunch of jambu leaves 1 bunch of jambu leaves
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon cilantro, chopped 1 tablespoon cilantro, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the tucupi to a gentle simmer over medium heat.
2. 2.
   Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through. Remove the shrimp from the pot and set aside.
3. 3.
   Add the jambu leaves to the tucupi and cook for 2 minutes until they wilt.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sauté until golden brown.
5. 5.
   Return the cooked shrimp to the pot with the tucupi and jambu leaves. Stir in the sautéed garlic and onion mixture.
6. 6.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Tacacá hot, garnished with chopped cilantro.

Treat your ingredients with care...

• Jambu leaves — To reduce the tingling sensation, blanch the jambu leaves in boiling water for a few seconds before adding them to the soup.

Tips & Tricks

• If tucupi is not available, you can substitute it with a mixture of vegetable broth and lime juice to mimic its tangy flavor.
• Adjust the spiciness by adding a small amount of chili pepper or hot sauce to the soup.
• Serve Tacacá with traditional Brazilian condiments such as farofa (toasted cassava flour) and pimenta de cheiro (Brazilian chili pepper) for an authentic experience.
• For a heartier meal, serve Tacacá with steamed rice on the side.
• Experiment with different seafood options like crab or fish fillets to add variety to the dish.

Serving advice

Serve Tacacá in bowls, making sure to include a generous amount of shrimp, jambu leaves, and broth in each serving. Accompany it with a side of farofa and pimenta de cheiro for guests to customize their own flavors.

Presentation advice

Garnish each bowl of Tacacá with a sprig of fresh cilantro and a squeeze of lime juice to add a pop of color and freshness. Serve the soup in traditional Amazonian-inspired bowls or rustic earthenware for an authentic presentation.