Brazilian recipe
Coconut and shrimp risotto (Risoto de coco e camarão)
A creamy coconut and shrimp risotto, featuring tropical flavors and a delicate texture, prepared with fresh ingredients for a special meal.
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Ingredients
200g medium fresh cleaned shrimp
2 large coconuts, for grating and extracting thick milk
1/2 bunch chopped cilantro
500g arborio rice or risotto-specific rice
1 large onion, chopped
1 large coconut, for grating and extracting thin milk
Boiling water as needed for extracting milk
3 large peeled and deseeded tomatoes, chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
2 large coconuts, for grating and extracting thick milk
1/2 bunch chopped cilantro
500g arborio rice or risotto-specific rice
1 large onion, chopped
1 large coconut, for grating and extracting thin milk
Boiling water as needed for extracting milk
3 large peeled and deseeded tomatoes, chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
Where to find ingredients
Fresh produce and seafood can be found at local public markets or supermarkets. If fresh coconuts are unavailable, high-quality canned coconut milk is a common substitute, though the texture and freshness will differ from the original technique.
Preparation method
- Grate the coconuts and squeeze them to extract the thick milk.
- Reserve the coconut shells.
- Mix the thick coconut milk with green onions, cilantro, 3 chopped tomatoes, 1/4 cup 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 little by little.
- Meanwhile, place the reserved coconut shells 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 flavors with the traditional creaminess of a classic risotto. It is the perfect choice for those seeking a sophisticated yet straightforward dish full of depth. The combination of homemade coconut milk, fresh shrimp, and aromatic herbs creates a delicious meal, ideal for special occasions or a distinctive lunch. The process involves extracting fresh coconut milk, lightly sautéing the rice, and building layers of flavor to ensure a rich texture and a vibrant, lingering taste.
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