Legendary Dishes | Sopa de Camarão (prawn soup)


Traditionally made with live shrimp, this soup now requires whole prawns because the flavour comes from the cooking water and from prawn heads that have been pounded in a mortar with butter, sieved and returned to the prawn stock.

  • 1.5 litres water
  • 1 kg prawns, whole
  • 500 g onions, chopped
  • 125 g butter
  • 125 ml white wine
  • 30 g flour
  • Seasonings

Put the prawns in a large pot with the water, simmer until cooked, strain liquid and leave prawns to cool.

Sauté onions in 45 g of butter over a low heat for 30 minutes.

Peel the prawns, pound the heads in a mortar with a little butter, then sieve the paste.

In a separate pan melt a large knob of butter, add the flour and fry until it takes on some colour. Deglaze with the wine, add to the prawn stock in a separate pot.

Add the onions to the pot.

Deglaze the onion pan with some of the stock and add to the soup.

Add the prawn paste and slowly bring to a low boil.

Distribute the prawns equally in bowls, pour the prawn soup, season.