Brazilian recipe
Shrimp rice with coconut milk (Arroz com camarão)
A fragrant, one-pan style shrimp and rice dish infused with coconut milk and classic Brazilian seasonings, perfect for a flavourful mid-week meal.
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Ingredients
3 cups prawn stock
2 tomatoes, peeled, deseeded and chopped
1 pimenta-de-cheiro, finely chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê
Fresh parsley and spring onions (cheiro-verde), chopped to taste
2 cups white rice, washed and dried
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau), to taste
2 tablespoons vegetable oil
2 tomatoes, peeled, deseeded and chopped
1 pimenta-de-cheiro, finely chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê
Fresh parsley and spring onions (cheiro-verde), chopped to taste
2 cups white rice, washed and dried
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau), to taste
2 tablespoons vegetable oil
Where to find ingredients
You can find fresh prawns and vegetables at local markets or supermarkets in the produce and seafood sections. Look for azeite de dendê and pimenta-de-cheiro at international grocers or Latin American specialty stores. Plain flour can be swapped for cornflour if a gluten-free thickener is preferred. If pimenta-de-cheiro is unavailable, a small mild green chilli or capsicum can serve as a substitute.
Preparation method
- Sauté the rice aromatics.
- Heat a large pot with one tablespoon of vegetable oil.
- Add the finely chopped onion and garlic sauce, sautéing until translucent.
- Stir in the chopped bell pepper, tomato, and pimenta-de-cheiro, cooking for a few minutes.
- Add the washed and dried rice, stirring until the grains are lightly toasted and glossy.
- Pour in the coconut milk, prawn stock, and the annatto powder.
- Stir well and cook until the rice is tender and the liquid has created a creamy texture.
- Prepare the prawns.
- Ensure your cleaned prawns are seasoned with salt, black pepper, and garlic sauce.
- Set aside.
- Cook the prawn base.
- In a separate frying pan, heat the remaining tablespoon of vegetable oil.
- Sauté the onion, tomato, bell pepper, and pimenta-de-cheiro until soft.
- Add the remaining coconut milk, a splash of prawn stock, and the flour (dissolved in a little water to avoid lumps).
- Simmer until the sauce thickens slightly.
- Add the prawns and cook until they turn opaque and pink.
- Taste and adjust salt if necessary.
- Assemble and serve.
- Gently fold the cooked prawn mixture into the pot of rice.
- Stir in the fresh chopped cheiro-verde and the azeite de dendê.
- Toss everything together delicately to combine flavours.
- Serve hot, garnished with extra fresh herbs if desired.
Observations
Shrimp rice is a quintessential Brazilian dish that beautifully marries the delicate sweetness of fresh seafood with the depth of aromatic tropical spices. Ideal for those who enjoy a comforting yet elevated meal, this recipe balances ease of preparation with quality ingredients. The process involves sautéing aromatics, simmering rice in a rich coconut milk base, and folding in succulent prawns to create a dish that is characteristically creamy and deeply seasoned.
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