Brazilian recipe
Shrimp Rice with Coconut Milk (Arroz com camarão)
A practical and aromatic shrimp rice recipe featuring coconut milk and traditional Brazilian seasonings, perfect for a flavorful weeknight meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded and chopped
1 pimenta de cheiro, finely chopped
1 cup coconut milk
1 tbsp all-purpose flour
1 bell pepper, finely diced
3 tbsp garlic sauce
1 onion, finely diced
1 tsp azeite de dendê
Fresh parsley and scallions (cheiro-verde), chopped to taste
2 cups white rice, rinsed and dried
800g cleaned shrimp, seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tbsp vegetable oil
2 tomatoes, peeled, seeded and chopped
1 pimenta de cheiro, finely chopped
1 cup coconut milk
1 tbsp all-purpose flour
1 bell pepper, finely diced
3 tbsp garlic sauce
1 onion, finely diced
1 tsp azeite de dendê
Fresh parsley and scallions (cheiro-verde), chopped to taste
2 cups white rice, rinsed and dried
800g cleaned shrimp, seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tbsp vegetable oil
Where to find ingredients
Find fresh shrimp and bell peppers in the produce and seafood sections of major Canadian supermarkets. For Brazilian pantry items like 'azeite de dendê', 'colorau' (annatto), and 'pimenta de cheiro', visit Latin American specialty markets or international grocers. Garlic sauce can be found in the condiment aisle or made by blending fresh garlic with a little oil and salt. For a substitute, use high-quality palm oil for dendê or sweet paprika if annatto is unavailable.
Preparation method
- Heat one tablespoon of oil in a large pot.
- Add the diced onion and a portion of the garlic sauce, sautéing until translucent.
- Stir in the bell pepper, tomatoes, and pimenta de cheiro, cooking for a few minutes more.
- Add the rinsed and dried rice, stirring until the grains are lightly coated and shiny.
- Pour in the coconut milk, shrimp stock, and annatto powder.
- Mix well and simmer until the rice is tender and the consistency is creamy.
- In a separate bowl, ensure the cleaned shrimp are seasoned with salt, black pepper, and the remaining garlic sauce.
- Set the shrimp aside for a moment.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until they begin to soften.
- Whisk the flour into a splash of water and add it to the skillet along with extra coconut milk and a splash of shrimp stock.
- Bring the sauce to a gentle boil until it thickens slightly.
- Add the shrimp to the skillet and cook until they turn pink and are just cooked through.
- Taste and adjust salt as needed.
- Gently fold the cooked shrimp mixture into the prepared rice.
- Add the chopped cheiro-verde and the azeite de dendê.
- Stir everything delicately to combine.
- Serve immediately while hot, garnished with extra fresh herbs if desired.
- Preparation of the rice base
- Initial sautéing for the shrimp
- Cooking the shrimp
- Finishing touches
Observations
Shrimp rice is a classic Brazilian dish that expertly balances the taste of the sea with vibrant, aromatic seasonings. It is the ideal choice for those looking for a flavorful meal that is straightforward to prepare with pantry-friendly ingredients. The method involves building a flavor base, cooking the rice with creamy coconut milk and savory shrimp stock, and folding in seasoned shrimp for a rich, comforting finish.
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