Brazilian recipe
Creamy Coconut and Shrimp Risotto (Risoto de coco e camarão)
A luxurious, tropical-inspired risotto that pairs delicate shrimp with rich coconut milk. This dish offers a velvety texture and an authentic depth of flavor.
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Ingredients
200g medium fresh shrimp, cleaned and deveined
2 large fresh coconuts, for grating and extracting thick milk
1/2 bunch fresh cilantro, chopped
500g Arborio or Carnaroli rice
1 large onion, finely diced
1 large fresh coconut, for extracting thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded, and diced
Sea salt to taste
1/4 cup extra virgin olive oil
1 tablespoon white vinegar
1/2 bunch green onions, finely chopped
2 large fresh coconuts, for grating and extracting thick milk
1/2 bunch fresh cilantro, chopped
500g Arborio or Carnaroli rice
1 large onion, finely diced
1 large fresh coconut, for extracting thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded, and diced
Sea salt to taste
1/4 cup extra virgin olive oil
1 tablespoon white vinegar
1/2 bunch green onions, finely chopped
Where to find ingredients
You can find fresh coconuts and high-quality seafood at most major grocery chains or independent specialty food markets in the produce and fish sections. For the best result, opt for authentic Arborio rice available in the international or pasta aisle. If fresh coconuts are unavailable, high-quality unsweetened canned coconut cream may be used as a substitute for the thick milk, though it will slightly alter the traditional flavor profile.
Preparation method
- Grate the coconuts and squeeze the pulp firmly to extract the thick, creamy coconut milk.
- Set the grated coconut shells aside to use for the thin milk extraction.
- In a bowl, combine the thick coconut milk with the green onions, cilantro, half of the diced tomatoes, a portion of the olive oil, vinegar, and the cleaned shrimp.
- Season the mixture with sea salt to your preference.
- Simmer over low heat until the shrimp are just opaque and cooked through.
- In a separate large pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice to the pot and sauté for about 3 minutes, stirring constantly to coat the grains.
- Stir in the remaining tomatoes and cook until they begin to soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture.
- Add small amounts of hot water if the liquid absorbs too quickly before the rice is ready.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water, let steep, and squeeze well to extract the thin milk.
- Set the thin milk aside.
- Assemble the risotto in a serving dish by layering the cooked rice with the shrimp and coconut sauce mixture.
- Serve immediately while hot, garnished with a fresh sprinkling of green onions and cilantro.
Observations
This coconut and shrimp risotto is a Brazilian recipe that masterfully blends tropical flavors with the classic creamy profile of a risotto. It is the perfect choice for those seeking a sophisticated yet accessible meal that impresses with every bite. The combination of freshly prepared coconut milk, succulent shrimp, and aromatic fresh herbs creates a vibrant dish, ideal for special occasions or an elevated weekend lunch. The process involves crafting fresh coconut milk, carefully toasting the rice, and building layers of flavor to achieve that signature silky texture and bold, memorable profile.
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