Brazilian recipe
Easy and Flavorful Shrimp Rice (Arroz com camarão e saboroso)
A practical recipe for a creamy shrimp rice enriched with coconut milk and classic Brazilian seasonings, perfect for a swift and delicious meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded and diced
1 pimenta de cheiro (or mild chili pepper), minced
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely minced
1 teaspoon dendê oil (palm oil)
Fresh parsley and green onions 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 diced
1 pimenta de cheiro (or mild chili pepper), minced
1 cup coconut milk
1 tablespoon all-purpose flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely minced
1 teaspoon dendê oil (palm oil)
Fresh parsley and green onions 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 fresh shrimp at local fishmongers or the seafood counter of major supermarkets. The 'pimenta de cheiro' and 'dendê oil' are specialty items often found in ethnic grocers or international food sections; as a substitute, you may use a mild bell pepper for the former and standard red palm oil for the latter.
Preparation method
- Begin by heating one tablespoon of vegetable oil in a large pot.
- Add the minced onion and a portion of the garlic sauce, sautéing until translucent.
- Stir in the chopped bell pepper, tomato, and pimenta de cheiro, cooking for a few more minutes.
- Add the rinsed and dried rice to the pot, toasting it until the grains look shiny.
- Pour in the coconut milk, shrimp stock, and add the annatto powder.
- Stir everything thoroughly and let it simmer until the rice is tender and achieves a creamy consistency.
- While the rice cooks, prepare the shrimp by seasoning them with salt, black pepper, and the remaining garlic sauce.
- Set the seasoned shrimp aside.
- In a separate skillet, heat the remaining tablespoon of vegetable oil.
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until they soften.
- Whisk the all-purpose flour into a small splash of water until smooth, then add this to the skillet along with the rest of the coconut milk and shrimp stock.
- Bring the mixture to a boil and let it cook until it thickens slightly.
- Add the shrimp to the skillet and cook until they turn pink and opaque.
- Taste and adjust the salt if necessary.
- Once the rice is cooked, fold the shrimp mixture gently into the pot.
- Add the fresh chopped parsley and green onions.
- Finish by drizzling the dendê oil over the top.
- Mix everything delicately to combine the flavors.
- Serve the dish immediately while hot.
- Garnish with extra fresh herbs if desired.
- Ensure the rice remains moist throughout the cooking process.
- Keep the heat moderate to prevent the coconut milk from curdling.
Observations
Shrimp rice is a traditional Brazilian staple that perfectly marries the flavors of the sea with a fragrant blend of local spices. It is the ideal choice for those seeking a tasty, easy-to-prepare meal using readily available ingredients. The process involves sautéing aromatics, cooking the rice in a delicate mixture of coconut milk and shrimp stock, and finishing it with succulent seasoned shrimp, creating a creamy and deeply flavorful dish.
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