Brazilian recipe
Shrimp and Rice with Coconut Milk (Arroz com camarão)
A practical recipe for shrimp and rice, featuring coconut milk and traditional Brazilian seasonings for a rich, flavorful meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled and seeded, chopped
1 pimenta de cheiro pepper, chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon dendê oil
Fresh herbs (cheiro-verde), chopped to taste
2 cups rice, washed and dried
800g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
2 tomatoes, peeled and seeded, chopped
1 pimenta de cheiro pepper, chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon dendê oil
Fresh herbs (cheiro-verde), chopped to taste
2 cups rice, washed and dried
800g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
Where to find ingredients
Find fresh seafood and vegetables at local markets or specialized fishmongers. Coconut milk and dendê oil are available in local supermarkets or international grocery stores. Substitute pimenta de cheiro with mild habanero or seasoning peppers; substitute annatto with mild paprika if unavailable.
Preparation method
- Sauté the rice
- Heat a pot with one tablespoon of vegetable oil
- Add the chopped onion and garlic sauce, sautéing until translucent
- Add the bell pepper, tomato, and pimenta de cheiro, sautéing for a few more minutes
- Add the washed and dried rice, stirring until it appears glossy
- Pour in the coconut milk, shrimp stock, and annatto powder
- Mix well and cook until the rice is tender and creamy
- Prepare the shrimp
- Season the cleaned shrimp with salt, black pepper, and garlic sauce
- Set aside
- Cook the shrimp
- Heat one tablespoon of oil in a skillet
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until soft
- Add the coconut milk, shrimp stock, and the flour dissolved in a little water
- Bring to a boil and let it thicken slightly
- Add the shrimp and cook until they turn pink and are fully cooked
- Adjust salt if necessary
- Assemble and serve
- Fold the cooked shrimp into the prepared rice
- Stir in the chopped fresh herbs and the dendê oil
- Mix gently to combine
- Serve warm, garnished with extra fresh herbs if desired
Observations
Shrimp and rice is a traditional Brazilian dish that perfectly balances the flavors of the sea with aromatic, rustic seasonings. It is an ideal choice for those looking for a flavorful meal that is straightforward to prepare with accessible ingredients. The process involves sautéing aromatics, cooking the rice in a blend of coconut milk and shrimp stock, and finishing with seasoned shrimp, resulting in a creamy and deeply flavorful dish.
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