Brazilian recipe
Easy and Flavorful Coconut and Shrimp Risotto (Risoto de coco e camarão e saboroso)
Experience a creamy coconut and shrimp risotto that perfectly balances tropical flavors with a delicate texture, made with fresh ingredients and straightforward techniques.
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Ingredients
200g medium fresh shrimp, cleaned
2 large coconuts, grated to extract milk
1/2 bunch fresh cilantro, chopped
500g arborio rice or specialized risotto rice
1 large onion, finely chopped
1 large coconut, grated to extract milk
Boiling water as needed for milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch scallions, chopped
2 large coconuts, grated to extract milk
1/2 bunch fresh cilantro, chopped
500g arborio rice or specialized risotto rice
1 large onion, finely chopped
1 large coconut, grated to extract milk
Boiling water as needed for milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch scallions, chopped
Where to find ingredients
Fresh coconuts, shrimp, and produce can be found at local village markets or central produce markets. Arborio rice is available at larger supermarkets in the international foods aisle. Substitutions: If fresh coconuts are unavailable, high-quality unsweetened canned coconut cream and milk can be used as a substitute for the homemade extractions.
Preparation method
- Grate the coconuts and squeeze them to extract the thick cream.
- Set the coconut shells aside.
- Combine the thick coconut milk with the chopped scallions, cilantro, 3 diced tomatoes, 1/4 cup olive oil, vinegar, and the shrimp.
- Season with salt to taste.
- Cook over low heat until the shrimp are just cooked through.
- In a separate pan, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and sauté for about 3 minutes, stirring constantly.
- Incorporate the remaining tomatoes and cook until they soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture.
- If necessary, add small amounts of hot water as needed.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze well to extract the thin milk.
- Set the thin milk aside.
- Assemble the risotto in a serving dish, layering the cooked rice with the shrimp mixture and the coconut sauce.
- Serve hot, garnished with fresh scallions and cilantro.
Observations
This coconut and shrimp risotto is a classic Brazilian-inspired dish that marries tropical flavors with the luxurious creaminess of a traditional risotto. It is the perfect choice for those seeking a sophisticated yet accessible meal that is bursting with flavor. The combination of rich coconut milk, fresh shrimp, and aromatic herbs results in a truly delicious dish, ideal for special occasions or a refined weekend lunch. The process involves crafting fresh coconut milk, carefully toasting the rice, and layering flavors to ensure an exceptionally creamy texture and a deep, memorable taste.
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