Brazilian recipe
Creamy Coconut and Shrimp Risotto: An Easy Tropical Dish
A lush, creamy risotto infused with tropical coconut and succulent shrimp, crafted with fresh ingredients and simple steps for an impressive meal.
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Ingredients
1/5 kg fresh medium shrimp, cleaned and deveined
2 large coconuts, for grating and extracting milk
1/2 bunch fresh cilantro, chopped
500 g risotto rice (Arborio or Carnaroli)
1 large onion, finely chopped
1 large coconut, for grating and extracting milk
Boiling water, for coconut milk extraction
3 large tomatoes, peeled, seeded, and diced
Salt, to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch fresh spring onions, chopped
2 large coconuts, for grating and extracting milk
1/2 bunch fresh cilantro, chopped
500 g risotto rice (Arborio or Carnaroli)
1 large onion, finely chopped
1 large coconut, for grating and extracting milk
Boiling water, for coconut milk extraction
3 large tomatoes, peeled, seeded, and diced
Salt, to taste
1/4 cup extra virgin olive oil
1 tablespoon vinegar
1/2 bunch fresh spring onions, chopped
Where to find ingredients
Find fresh coconuts and shrimp at local markets like those in Port of Spain or Chaguanas; choose large, heavy coconuts for the best yield. Arborio rice is widely available in the international aisle of major supermarkets across Trinidad and Tobago. Use fresh cilantro (often labeled as 'chadon beni' or 'coriander' depending on local preference) and fresh spring onions from any local wet market or produce stall. Extra virgin olive oil and standard white vinegar can be found in any local grocery aisle.
Preparation method
- Grate the coconuts and squeeze them through a cloth to extract the thick coconut milk
- Set the coconut shells aside
- In a bowl, combine the thick coconut milk with the spring onions, cilantro, 3 diced tomatoes, 1/4 cup olive oil, vinegar, and the shrimp
- Season the mixture with salt to your preference
- Cook over low heat until the shrimp are perfectly tender and opaque
- In a separate heavy-bottomed pot, heat the remaining olive oil and sauté the onion until translucent
- Add the rice and toast for about 3 minutes, stirring constantly to coat the grains
- Mix in the remaining tomatoes and cook until they begin to soften
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice reaches an al dente texture
- If the pan looks a bit dry, add hot water in small increments as needed
- Meanwhile, soak the reserved coconut shells in a bowl of boiling water and squeeze them thoroughly to extract the thin coconut milk
- Set this thin milk aside for the final assembly
- Assemble the risotto in a serving dish by layering the rice with the shrimp sauce and the thin coconut milk
- Serve hot, garnished with a fresh sprinkle of chopped spring onions and cilantro
Observations
This coconut and shrimp risotto is a classic Brazilian-inspired dish that marries tropical flavors with the comforting, velvet-like consistency of a traditional risotto. It is the perfect choice for those craving a sophisticated dinner that remains simple to put together. By using fresh coconut to make a homemade milk and balancing it with plump shrimp and fresh herbs, you create a meal that is truly special, whether you are hosting a dinner party or just looking to elevate a standard weeknight meal. The secret to this dish lies in the layering of flavors, starting from the base of the rice to the final, creamy finish.
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