Brazilian recipe
Creamy Shrimp Rice (Arroz com camarão)
A flavorful and practical shrimp rice recipe infused with coconut milk and classic Brazilian seasonings, perfect for a quick and satisfying meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded, and chopped
1 pimenta de cheiro, minced
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê
Fresh cilantro and parsley (cheiro-verde), to taste
2 cups white rice, washed and dried
800g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Colorau, to taste
2 tablespoons vegetable oil
2 tomatoes, peeled, seeded, and chopped
1 pimenta de cheiro, minced
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê
Fresh cilantro and parsley (cheiro-verde), to taste
2 cups white rice, washed and dried
800g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Colorau, to taste
2 tablespoons vegetable oil
Where to find ingredients
You can find fresh shrimp and local aromatics at fish markets or supermarket seafood counters in Nassau. For authentic ingredients like colorau (annatto powder) and azeite de dendê (palm oil), check the international aisles or specialty Caribbean grocery stores. If unavailable, paprika is a common substitute for colorau, though the flavor profile will vary.
Preparation method
- Start by preparing the rice base.
- Heat one tablespoon of vegetable oil in a large pot.
- Sauté the chopped onion and garlic sauce until translucent.
- Add the bell pepper, tomatoes, and pimenta de cheiro, cooking until softened.
- Stir in the washed and dried rice, sautéing until grains look translucent.
- Pour in the coconut milk, shrimp stock, and add the colorau.
- Stir well and let it simmer until the rice is tender and creamy.
- Prepare the shrimp mixture.
- Season the cleaned shrimp with salt, black pepper, and garlic sauce.
- Set the shrimp aside for a few minutes to marinate.
- In a separate skillet, heat the remaining tablespoon of oil.
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until soft.
- Add the coconut milk, shrimp stock, and the flour (dissolved in a little water).
- Bring to a boil and let it thicken slightly.
- Add the shrimp to the skillet and cook until they turn pink and firm.
- Taste and adjust salt if needed.
- Finalize the dish.
- Gently fold the cooked shrimp mixture into the prepared rice.
- Stir in the chopped cheiro-verde and the azeite de dendê.
- Toss everything together delicately.
- Serve hot.
- Garnish with extra fresh cheiro-verde if desired.
Observations
Shrimp rice is a traditional Brazilian dish that brings together the bounty of the sea with vibrant aromatics. This recipe is perfect for anyone looking for a comforting yet simple meal using accessible ingredients. The technique involves sautéing a fragrant base, simmering the rice in coconut milk and shrimp stock, and finishing with tender, seasoned shrimp to achieve a creamy and robust result.
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