Brazilian recipe
Shrimp Rice with Coconut Milk (Arroz com camarão)
A fragrant, one-pot Brazilian-inspired shrimp rice dish finished with coconut milk and a vibrant blend of peppers and herbs.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, deseeded and chopped
1 pimenta de cheiro (or scotch bonnet), finely chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê (palm oil)
Fresh coriander and parsley, chopped to taste
2 cups white rice, rinsed and drained
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
1 teaspoon colourau (annatto powder)
2 tablespoons vegetable oil
2 tomatoes, peeled, deseeded and chopped
1 pimenta de cheiro (or scotch bonnet), finely chopped
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê (palm oil)
Fresh coriander and parsley, chopped to taste
2 cups white rice, rinsed and drained
800g prawns, cleaned and seasoned with salt, black pepper and garlic sauce
1 teaspoon colourau (annatto powder)
2 tablespoons vegetable oil
Where to find ingredients
Find fresh prawns in the fishmonger section of large supermarkets. For authentic ingredients like azeite de dendê, colourau, and pimenta de cheiro, visit independent Latin American grocery stores or international food aisles. As a substitute, you may use paprika if colourau is unavailable, and olive oil if palm oil is too intense, though it will change the dish's signature profile.
Preparation method
- Heat one tablespoon of vegetable oil in a large saucepan.
- Add the chopped onion and garlic sauce, frying until translucent.
- Stir in the bell pepper, tomatoes, and the pimenta de cheiro, sautéing briefly.
- Add the rinsed rice to the pan and toast for a minute until glistening.
- Pour in the coconut milk, shrimp stock, and colourau.
- Stir to combine and simmer until the rice is tender and has a creamy consistency.
- Meanwhile, season the cleaned prawns with salt, black pepper, and garlic sauce.
- Set the seasoned prawns aside.
- In a separate frying pan, heat the remaining tablespoon of oil.
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until softened.
- Whisk the flour into a splash of water and add to the pan with the coconut milk and a little shrimp stock.
- Simmer until the mixture thickens slightly into a light sauce.
- Add the prawns to the pan and cook until they turn pink and opaque.
- Taste and adjust the seasoning with salt as needed.
- Gently fold the cooked prawn mixture into the prepared rice.
- Stir in the chopped fresh herbs and the azeite de dendê.
- Mix everything together with care.
- Serve immediately while hot.
- Garnish with extra fresh herbs before serving.
- Ensure the texture remains creamy.
- Serve in wide bowls for a comforting finish.
- Enjoy this vibrant, coastal-style dish.
Observations
This shrimp rice is a staple in Brazilian households, expertly balancing the delicate flavour of seafood with a rich, aromatic base. It is the perfect choice for a weeknight meal that is both comforting and impressive. The method involves sautéing a flavourful mirepoix, simmering the rice in a blend of coconut milk and shrimp stock, and folding in succulent, perfectly seared prawns. The final result is a beautiful, creamy rice dish that brings the coastal flavours of Brazil straight to your table.
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