Brazilian recipe
Coconut and Shrimp Risotto (Risoto de coco e camarão)
A creamy coconut and shrimp risotto with tropical flair and a delicate texture, crafted with fresh ingredients for a sophisticated meal.
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Ingredients
200g fresh medium shrimp, cleaned
2 large coconuts, grated to extract the thick milk
1/2 bunch chopped cilantro
500g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract the thin milk
Boiling water as needed for 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 the thick milk
1/2 bunch chopped cilantro
500g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract the thin milk
Boiling water as needed for 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 shrimp and whole coconuts at local wet markets or supermarket seafood and produce sections. Arborio rice is available in the international aisle of major supermarkets. Substitutes: Canned thick and thin coconut milk can be used if fresh coconut extraction is not possible.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick coconut milk.
- Reserve the coconut shells.
- 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 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 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 classic creaminess of risotto. It is the perfect choice for those seeking a sophisticated dish that is straightforward 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 an elevated lunch. The process involves preparing fresh coconut milk, sautéing the rice, and building layers of flavor to achieve a silky texture and a distinctively rich taste.
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