Brazilian recipe
Easy and flavorful coconut shrimp risotto (Risoto de coco e camarão e saboroso)
A creamy coconut and shrimp risotto with tropical notes and a delicate texture, made with fresh ingredients and a straightforward method for special meals.
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Ingredients
200g fresh medium prawns, cleaned
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500g arborio or risotto rice, washed
1 large onion, finely chopped
1 large coconut, grated to extract thin milk
Boiling water for milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, grated to extract milk
1/2 bunch fresh coriander, chopped
500g arborio or risotto rice, washed
1 large onion, finely chopped
1 large coconut, grated to extract thin milk
Boiling water for milk extraction
3 large tomatoes, peeled, seeded and diced
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
You can find fresh seafood at local fish markets or the seafood counter at supermarkets in Suva or Nadi. Coconuts are widely available at roadside stalls or produce markets. For arborio rice and pantry staples like olive oil and vinegar, visit the international aisle of your local supermarket.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick milk.
- Set the coconut husks aside.
- Combine the thick coconut milk with the spring onions, coriander, 3 diced tomatoes, 1/4 cup olive oil, vinegar, and prawns in a bowl.
- Season the mixture with salt to taste.
- Cook over low heat until the prawns are just cooked through.
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and toast for about 3 minutes, stirring constantly.
- Stir in 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, soak the reserved coconut husks in a bowl of boiling water and squeeze them to extract the thin milk.
- Set the thin milk aside for the cooking process.
- Assemble the risotto in a serving dish by layering the cooked rice with the shrimp and coconut sauce.
- Serve hot, garnished with fresh spring onions and coriander.
Observations
This coconut shrimp risotto is a Brazilian dish that masterfully blends tropical flavors with the classic creaminess of a traditional risotto. It is the perfect choice for anyone looking for a sophisticated yet accessible meal that packs a punch of flavor. The harmony between the coconut milk, fresh prawns, and fragrant herbs creates a delicious experience, ideal for special occasions or a distinctive lunch. The process involves crafting fresh coconut milk, toasting the rice, and building layers of flavor to ensure a silky texture and a memorable, vibrant finish.
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