Brazilian recipe
Creamy Coconut and Shrimp Risotto (Risoto de coco e camarão)
A luxurious, velvety coconut and shrimp risotto that brings tropical flair to your table, balancing delicate textures with fresh, vibrant ingredients.
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Ingredients
200g fresh, medium-sized cleaned shrimp
2 large coconuts, for grating and extracting thick milk
1/2 bunch chopped fresh coriander
500g Arborio or risotto-style rice, washed
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 chopped
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch chopped spring onions
2 large coconuts, for grating and extracting thick milk
1/2 bunch chopped fresh coriander
500g Arborio or risotto-style rice, washed
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 chopped
Salt to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch chopped spring onions
Where to find ingredients
You can source fresh coconuts, coriander, and spring onions from local Kenyan open-air markets or 'vibandas'. Arborio rice is widely available in the international specialty aisles of large supermarkets in Nairobi and Mombasa. Look for fresh coastal-caught prawns at local fishmongers or the seafood counters of major retailers.
Preparation method
- Grate the coconuts and squeeze firmly to extract the thick, concentrated coconut milk.
- Reserve the grated coconut fiber for later use.
- In a bowl, combine the thick coconut milk with spring onions, coriander, three of the chopped tomatoes, a portion of the olive oil, the vinegar, and the shrimp.
- Season the shrimp mixture with salt to taste.
- Simmer over low heat until the shrimp are cooked through and succulent.
- In a separate heavy-bottomed pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and toast for approximately 3 minutes, stirring constantly to coat each grain.
- Incorporate the remaining chopped tomatoes and cook until they soften slightly.
- Pour in the thin coconut milk and simmer, stirring occasionally, until the rice reaches an al dente texture.
- Add hot water gradually if the rice requires more moisture to finish cooking.
- Meanwhile, place the reserved coconut fiber in a bowl with boiling water and squeeze well to obtain the thin coconut milk.
- Keep this thin milk warm until ready to add to the rice.
- Assemble the risotto in a serving dish, alternating layers of the prepared rice with the savory shrimp and coconut sauce.
- Serve immediately while hot, garnished with extra fresh spring onions and coriander.
Observations
This coconut and shrimp risotto is a Brazilian specialty that marries lush tropical flavors with the classic, comforting creaminess of a perfectly cooked risotto. It is an ideal choice for those who appreciate sophisticated cooking that remains approachable and deeply flavorful. By using fresh coconut milk, succulent shrimp, and a blend of aromatic herbs, this dish becomes a standout meal perfect for hosting or elevating a weekend dinner. The process involves crafting fresh coconut milk, slowly toasting the rice to develop flavor, and layering the components to achieve a silky consistency that is truly unforgettable.
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