Brazilian recipe
Shrimp and Coconut Rice (Arroz com camarão)
A simple and fragrant Brazilian-style rice dish featuring creamy coconut milk and traditional aromatics, perfect for an effortless seafood meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded and chopped
1 pimenta de cheiro, finely chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon azeite de dendê
Fresh parsley and scallions (cheiro-verde), to taste
2 cups white rice, rinsed 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, seeded and chopped
1 pimenta de cheiro, finely chopped
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon azeite de dendê
Fresh parsley and scallions (cheiro-verde), to taste
2 cups white rice, rinsed 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
You can find essential ingredients like rice, produce, and shrimp at local markets. Look for authentic items like 'azeite de dendê', 'colorau', and 'pimenta de cheiro' at specialized Latin or Caribbean grocery stores. If unavailable, you can substitute pimenta de cheiro with mild habanero or bell pepper, and colorau with mild paprika.
Preparation method
- Sauté the rice aromatics
- Heat one tablespoon of vegetable oil in a large pot
- Sauté the diced onion and garlic sauce until translucent
- Stir in the bell pepper, tomatoes, and pimenta de cheiro, cooking for a few more minutes
- Add the rinsed and dried rice, stirring until grains appear glossy
- Pour in the coconut milk, shrimp stock, and a dash of colorau
- Stir to combine and simmer 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
- In a skillet, heat the remaining tablespoon of vegetable oil
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until softened
- Add the coconut milk, shrimp stock, and the flour dissolved in a splash of water
- Simmer until the sauce thickens slightly
- Add the shrimp and cook until they turn pink and opaque
- Adjust salt to taste
- Combine and serve
- Fold the prepared shrimp into the cooked rice
- Stir in the fresh cheiro-verde and the azeite de dendê
- Mix everything gently to combine
- Serve warm, garnished with extra cheiro-verde if desired
Observations
Shrimp and coconut rice is a classic Brazilian comfort dish that marries the delicate sweetness of the sea with the rich, tropical aroma of traditional seasonings. It is an ideal choice for those seeking a flavorful meal that remains simple to prepare with everyday ingredients. The method involves sautéing a fragrant base, simmering the rice in a blend of coconut milk and shrimp stock, and finishing with tender, seasoned shrimp to create a dish that is both creamy and deeply satisfying.
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