Brazilian recipe
Creamy Shrimp Rice with Coconut Milk (Arroz com camarão)
A fragrant, one-pot Brazilian-style shrimp and rice dish infused with creamy coconut milk and traditional aromatics for a comforting 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 diced
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê (red palm oil)
Fresh herbs (cheiro-verde), chopped to taste
2 cups white rice, rinsed and dried
800g medium shrimp, peeled, deveined 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 diced
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon azeite de dendê (red palm oil)
Fresh herbs (cheiro-verde), chopped to taste
2 cups white rice, rinsed and dried
800g medium shrimp, peeled, deveined and seasoned with salt, black pepper and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
Where to find ingredients
Find fresh shrimp, aromatics, and staples like rice and coconut milk at local wet markets or supermarket chains like FairPrice or Cold Storage. Azeite de dendê, pimenta de cheiro, and colorau can typically be found at specialized gourmet grocers or international food sections; as a substitute for pimenta de cheiro, you may use any mild, fragrant chili, and substitute annatto with a mild paprika.
Preparation method
- Sauté the onion and a portion of the garlic sauce in a pot with one tablespoon of oil until translucent.
- Stir in the diced bell pepper, tomato, and pimenta de cheiro, cooking until softened.
- Add the rinsed rice and toast slightly until the grains look shiny.
- Pour in the coconut milk, shrimp stock, and annatto powder.
- Stir well and simmer until the rice reaches a tender and creamy consistency.
- While the rice cooks, ensure your shrimp are seasoned with salt, black pepper, and garlic sauce.
- Keep the seasoned shrimp aside.
- In a separate frying pan, heat the remaining tablespoon of oil.
- Sauté the aromatics (onion, tomato, bell pepper, and pimenta de cheiro) for the shrimp base until tender.
- Whisk the flour with a splash of water and add to the pan along with additional coconut milk and shrimp stock.
- Bring the mixture to a simmer until the sauce thickens slightly.
- Add the prepared shrimp to the pan.
- Cook briefly until the shrimp are opaque and pink.
- Taste and adjust salt as necessary.
- Gently fold the cooked shrimp mixture into the prepared rice.
- Add the fresh chopped herbs and the azeite de dendê.
- Stir delicately to combine all flavors without overworking the grains.
- Serve immediately while hot.
- Garnish with extra fresh herbs if desired.
- Sauté the onion and a portion of the garlic sauce in a pot with one tablespoon of oil until translucent.
- Stir in the diced bell pepper, tomato, and pimenta de cheiro, cooking until softened.
- Add the rinsed rice and toast slightly until the grains look shiny.
Observations
Arroz com camarão is a beloved Brazilian classic that perfectly marries oceanic flavors with the richness of coconut milk. This recipe is an ideal choice for a home-cooked meal that is both indulgent and straightforward to prepare. By simmering the rice in a blend of shrimp stock and coconut milk, and folding in seasoned shrimp, you achieve a creamy, vibrant dish that captures the essence of coastal Brazilian comfort food.
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