Brazilian recipe
Creamy Coconut and Shrimp Risotto (Risoto de coco e camarão)
A tropical fusion of fresh shrimp and creamy coconut, offering a delicate texture and vibrant coastal flavours, crafted with simple techniques for an elegant meal.
0.0 / 5 by 0 Reviews
Ingredients
200g medium fresh shrimp, peeled and deveined
2 large coconuts, for grating and extracting thick milk
1/2 bunch fresh coriander (cilantro), chopped
500g arborio or risotto rice, rinsed
1 large onion, finely diced
1 large coconut, for grating and extracting thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded, and diced
Salt, to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
2 large coconuts, for grating and extracting thick milk
1/2 bunch fresh coriander (cilantro), chopped
500g arborio or risotto rice, rinsed
1 large onion, finely diced
1 large coconut, for grating and extracting thin milk
Boiling water, as needed for milk extraction
3 large tomatoes, peeled, seeded, and diced
Salt, to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch spring onions, chopped
Where to find ingredients
You can find fresh coconuts, firm tomatoes, and fresh herbs at local farmers' markets or the produce section of your nearest supermarket. For shrimp, visit the fresh seafood counter; if fresh shrimp are unavailable, frozen, deveined, and thawed shrimp are a reliable substitute. Arborio rice is typically found in the international or grain aisle of well-stocked supermarkets.
Preparation method
- Grate the coconuts and squeeze the pulp to extract the thick coconut milk.
- Set aside the coconut shells.
- Combine the thick coconut milk with the spring onions, coriander, 3 chopped tomatoes, 1/4 cup olive oil, vinegar, and the cleaned shrimp.
- Season the mixture with salt to your liking.
- Simmer over low heat until the shrimp are just cooked through.
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice to the pot and toast for about 3 minutes, stirring constantly.
- Incorporate 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 consistency.
- If necessary, add small amounts of hot water to maintain the desired creaminess.
- Meanwhile, place the reserved coconut shells in a bowl with boiling water and squeeze them thoroughly 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 mixture.
- Serve immediately while hot, garnished with extra fresh spring onions and coriander.
Observations
This coconut and shrimp risotto is a Brazilian recipe that masterfully blends tropical elements with the classic, comforting creaminess of a traditional risotto. It is the perfect choice for those looking for a sophisticated yet accessible dish that bursts with coastal character. The combination of freshly extracted coconut milk, succulent shrimp, and aromatic fresh herbs creates a memorable dining experience, ideal for special celebrations or a refined lunch. The process involves crafting your own coconut milk, slowly toasting the rice to absorb the base flavours, and layering the shrimp mixture to achieve that characteristic velvety texture and deep, balanced profile.
Ratings and comments