Brazilian recipe
Creamy Coconut and Shrimp Risotto (Risoto de coco e camarão)
A creamy coconut and shrimp risotto featuring delicate tropical flavors and a silky texture, crafted with fresh ingredients using a straightforward technique.
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Ingredients
200g fresh medium shrimp, cleaned
2 large coconuts, grated to extract milk
1/2 bunch chopped cilantro
500g arborio rice, rinsed
1 large onion, finely diced
1 large coconut, grated to extract milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, seeded, and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
2 large coconuts, grated to extract milk
1/2 bunch chopped cilantro
500g arborio rice, rinsed
1 large onion, finely diced
1 large coconut, grated to extract milk
Boiling water for extracting coconut milk
3 large tomatoes, peeled, seeded, and chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
Where to find ingredients
You can source fresh coconuts, local shrimp, and seasonal produce at island markets or local grocers. If fresh coconuts are unavailable, high-quality canned coconut milk can be used as a substitute for the thick milk, though grating fresh coconut provides the most authentic texture and flavor.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick coconut milk.
- Keep the coconut husk aside.
- Combine the thick coconut milk with the green onions, cilantro, three chopped tomatoes, 1/4 cup of olive oil, vinegar, and the shrimp.
- Season with salt to taste.
- Cook over low heat until the shrimp reaches the desired doneness.
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent.
- Add the rice and sauté for about 3 minutes, stirring constantly.
- Add the remaining tomatoes and cook until they soften.
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice is al dente.
- If necessary, add hot water gradually.
- Meanwhile, place the reserved coconut husk in a bowl with boiling water and squeeze to extract the thin milk.
- Set aside for use.
- Assemble the risotto in a serving dish, alternating layers of rice with the shrimp mixture and coconut sauce.
- Serve hot, garnished with fresh green onions and cilantro.
Observations
This coconut and shrimp risotto is a Brazilian dish that marries tropical nuances with the classic creaminess of a traditional risotto. It is the perfect choice for those seeking a sophisticated yet accessible meal that is packed with flavor. The combination of rich coconut milk, fresh shrimp, and vibrant aromatics creates a stunning dish, ideal for special occasions or a refined lunch. The process involves preparing fresh homemade coconut milk, sautéing the rice to build depth, and layering flavors to ensure the perfect consistency and a memorable profile.
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