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 and traditional techniques.
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Ingredients
1/5 kg fresh medium shrimp, cleaned
2 large coconuts, grated to extract the milk
1/2 bunch chopped cilantro
500 g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract the milk
Boiling water for extracting coconut milk
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 milk
1/2 bunch chopped cilantro
500 g arborio or risotto rice, washed
1 large onion, chopped
1 large coconut, grated to extract the milk
Boiling water for extracting coconut milk
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 coconuts and seafood at local markets or produce stands. Arborio rice is available in the dry goods section of supermarkets. Fresh herbs and vegetables can be sourced from local greengrocers.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick milk
- Reserve the coconut shell
- 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 are cooked to your preference
- 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 gradually
- Meanwhile, place the reserved coconut shell 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 mixture and the coconut sauce
- Serve hot, garnished with fresh green onions and cilantro
Observations
This coconut and shrimp risotto is a Brazilian recipe that masterfully balances tropical notes with the signature creaminess of a classic risotto. It is the perfect choice for those seeking a sophisticated yet approachable dish brimming with flavor. The combination of freshly extracted coconut milk, succulent shrimp, and aromatic fresh herbs creates a memorable meal, ideal for special occasions or a refined lunch. The process involves crafting fresh coconut milk, lightly sautéing the rice, and layering flavors to achieve a perfectly creamy consistency and a vibrant profile.
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