Brazilian recipe
Creamy Coconut Shrimp Rice (Arroz com camarão)
A vibrant and comforting Brazilian-style rice dish featuring prawns, coconut milk, and aromatic spices for a quick, flavourful meal.
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Ingredients
3 cups prawn stock
2 tomatoes, peeled, deseeded and diced
1 pimenta de cheiro (or mild chili pepper), minced
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon azeite de dendê (red palm oil)
Fresh coriander and parsley (cheiro-verde), chopped to taste
2 cups white long-grain rice, washed and dried
800 g prawns, cleaned and seasoned with salt, black pepper, and garlic sauce
Colorau (annatto powder) to taste
2 tablespoons vegetable oil
2 tomatoes, peeled, deseeded and diced
1 pimenta de cheiro (or mild chili pepper), minced
1 cup coconut milk
1 tablespoon plain flour
1 bell pepper, finely diced
3 tablespoons garlic sauce
1 onion, finely diced
1 teaspoon azeite de dendê (red palm oil)
Fresh coriander and parsley (cheiro-verde), chopped to taste
2 cups white long-grain rice, washed and dried
800 g prawns, cleaned and seasoned with salt, black pepper, and garlic sauce
Colorau (annatto powder) to taste
2 tablespoons vegetable oil
Where to find ingredients
You can find prawns and fresh produce at any local New Zealand supermarket or fishmonger. For authentic Brazilian ingredients, look for azeite de dendê, colorau, and pimenta de cheiro at specialty Latin American grocers or international food sections. If unavailable, use a mild sweet paprika as a substitute for colorau and a small sweet capsicum or mild chili for the pimenta de cheiro.
Preparation method
- Sauté the rice
- Heat one tablespoon of vegetable oil in a medium saucepan
- Add the onion and garlic sauce, sautéing until translucent
- Toss in the bell pepper, tomatoes, and pimenta de cheiro, and cook briefly
- Stir in the washed and dried rice, coating the grains until they appear glossy
- Pour in the coconut milk, prawn stock, and the colorau
- Stir to combine, cover, and simmer until the rice is tender and creamy
- Prepare the prawns
- Season the cleaned prawns with salt, black pepper, and garlic sauce
- Set aside
- Cook the prawns
- Heat the remaining tablespoon of oil in a wide frying pan
- Sauté the onion, tomatoes, bell pepper, and pimenta de cheiro until soft
- Add the coconut milk, prawn stock, and the flour (first whisked into a little water to avoid lumps)
- Bring to a simmer until the sauce thickens slightly
- Add the prawns and cook until they turn pink and opaque
- Taste and adjust salt if necessary
- Finish and serve
- Gently fold the cooked prawn mixture into the pot of rice
- Stir in the chopped cheiro-verde and the azeite de dendê
- Mix everything delicately to combine flavours
- Serve immediately while hot, garnished with extra fresh herbs if desired
Observations
Arroz com camarão is a classic Brazilian comfort dish that marries the delicate flavour of seafood with a rich, aromatic base. It’s an ideal choice for a weeknight dinner that feels special yet remains straightforward to prepare. The process involves gently sautéing the aromatics, cooking the rice in a blend of coconut milk and prawn stock, and finishing with seasoned, succulent prawns. The result is a creamy, well-balanced meal that showcases the heart of home-style Brazilian cooking.
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