Brazilian recipe
Simple and savory shrimp rice (Arroz com camarão e saboroso)
A practical recipe for Brazilian-style shrimp rice, enriched with coconut milk and aromatic spices for a quick, flavorful meal.
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Ingredients
3 cups of shrimp stock
2 tomatoes, peeled, seeded and chopped
1 small pimenta de cheiro (or mild chili pepper), chopped
1 cup of coconut milk
1 tablespoon of all-purpose flour
1 bell pepper, finely chopped
3 tablespoons of garlic sauce
1 onion, finely chopped
1 teaspoon of dende oil (palm oil)
Fresh green herbs (parsley and chives), to taste
2 cups of rice, rinsed and dried
800g of cleaned shrimp, seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau), to taste
2 tablespoons of vegetable oil
2 tomatoes, peeled, seeded and chopped
1 small pimenta de cheiro (or mild chili pepper), chopped
1 cup of coconut milk
1 tablespoon of all-purpose flour
1 bell pepper, finely chopped
3 tablespoons of garlic sauce
1 onion, finely chopped
1 teaspoon of dende oil (palm oil)
Fresh green herbs (parsley and chives), to taste
2 cups of rice, rinsed and dried
800g of cleaned shrimp, seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau), to taste
2 tablespoons of vegetable oil
Where to find ingredients
Look for shrimp stock and fresh prawns in the local fish market or the frozen seafood section. Coconut milk and dende oil are generally found in the international aisle or specialized food shops. Fresh produce, such as tomatoes, peppers, and onions, is available at any local vegetable stall or grocery store. As a substitute for pimenta de cheiro, use any mild, thin-skinned green chili.
Preparation method
- Heat a pot with one tablespoon of vegetable oil.
- Add the onion and garlic sauce, sautéing until translucent.
- Stir in the bell pepper, tomatoes, and pimenta de cheiro, cooking for a few more minutes.
- Add the rinsed and dried rice, tossing until it is coated and glossy.
- Pour in the coconut milk, shrimp stock, and annatto powder.
- Mix well and simmer until the rice is tender and creamy.
- Season the cleaned shrimp with salt, black pepper, and garlic sauce.
- Set the shrimp aside.
- In a separate skillet, heat the remaining tablespoon of vegetable oil.
- Sauté the onion, tomatoes, bell pepper, and pimenta de cheiro until softened.
- Add a splash of coconut milk, some shrimp stock, and the flour dissolved in a little water to the skillet.
- Let it simmer until slightly thickened.
- Add the shrimp and cook until they are opaque and pink.
- Check the seasoning and add more salt if necessary.
- Combine the cooked shrimp mixture with the prepared rice.
- Stir in the fresh green herbs and the dende oil.
- Toss everything gently.
- Serve hot, garnished with extra fresh herbs if desired.
- Preparation of the rice base
- Starting the rice base
- Combining aromatics
- Finalizing the dish
Observations
Shrimp rice is a traditional Brazilian dish that marries the taste of the sea with the aromatic profile of local seasonings. It is the perfect choice for those seeking a tasty, straightforward, and accessible meal. The preparation involves sautéing aromatics, cooking the rice in a blend of coconut milk and shrimp stock, and finishing it with seasoned prawns, resulting in a creamy and deeply flavorful final dish.
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