Brazilian recipe
Coconut and Shrimp Risotto (Risoto de coco e camarão)
A creamy coconut and shrimp risotto featuring tropical flavors and a delicate texture, made with fresh ingredients for a special meal.
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Ingredients
200g fresh, medium, cleaned shrimp
2 large coconuts, grated to extract milk
1/2 bunch chopped cilantro
500g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract milk
Boiling water for coconut milk extraction
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 or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract milk
Boiling water for coconut milk extraction
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
Find fresh coconuts, shrimp, and produce at local markets or grocery stores. Substitute canned full-fat coconut milk if fresh coconuts are unavailable, though fresh is preferred for the authentic flavor.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick milk
- Reserve the coconut shell
- Mix the thick coconut milk with the green onions, cilantro, 3 chopped tomatoes, 1/4 cup of olive oil, vinegar, and the shrimp
- Season with salt to taste
- Cook over low heat until the shrimp reach the desired doneness
- In a separate pan, 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 little by little
- Meanwhile, place the reserved coconut shell in a bowl with boiling water and squeeze to extract the thin milk
- Set aside
- Assemble the risotto in a serving dish, alternating layers of rice with the shrimp sauce and the coconut sauce
- Serve hot, garnished with fresh green onions and cilantro
Observations
This coconut and shrimp risotto is a Brazilian recipe that blends tropical profiles with the classic creaminess of risotto. It is the perfect choice for those seeking a sophisticated dish that is approachable to prepare and packed with flavor. The combination of coconut milk, fresh shrimp, and aromatic herbs results in a delightful meal, ideal for special occasions or a unique lunch. The recipe involves preparing fresh coconut milk, sautéing the rice, and building layers of flavor to ensure a creamy texture and a distinctive taste.
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