Brazilian recipe
Shrimp Rice (Arroz com camarão)
A practical recipe for shrimp rice, featuring coconut milk and savory seasonings for a quick and flavorful meal.
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Ingredients
3 cups shrimp stock
2 tomatoes, peeled, seeded, and chopped
1 pimenta de cheiro pepper, chopped
1 cup coconut milk
1 tablespoon wheat flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon dende oil
Chopped green onions and parsley to taste
2 cups rice, washed and dried
800 g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
2 tomatoes, peeled, seeded, and chopped
1 pimenta de cheiro pepper, chopped
1 cup coconut milk
1 tablespoon wheat flour
1 bell pepper, finely chopped
3 tablespoons garlic sauce
1 onion, finely chopped
1 teaspoon dende oil
Chopped green onions and parsley to taste
2 cups rice, washed and dried
800 g shrimp, cleaned and seasoned with salt, black pepper, and garlic sauce
Annatto powder (colorau) to taste
2 tablespoons vegetable oil
Where to find ingredients
Find fresh seafood, local peppers, and coconut milk at local markets. For dende oil and annatto, check specialized spice shops. Substitutes: use palm oil if dende is unavailable; use paprika as a substitute for annatto.
Preparation method
- Sauté the onion and garlic sauce in one tablespoon of vegetable oil in a pot until transparent.
- Add the chopped bell pepper, tomato, and pimenta de cheiro, and sauté briefly.
- Stir in the washed and dried rice, sautéing until it looks glossy.
- Add the coconut milk, shrimp stock, and annatto powder.
- Mix well and cook 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 oil.
- Sauté the onion, tomato, bell pepper, and pimenta de cheiro until soft.
- Stir in the coconut milk, shrimp stock, and the flour previously dissolved in a little water.
- Bring to a boil and let it thicken slightly.
- Add the seasoned shrimp and cook until they turn pink and are fully cooked through.
- Adjust the salt if necessary.
- Incorporate the shrimp mixture into the cooked rice.
- Add the chopped green onions and parsley along with the dende oil.
- Mix everything gently.
- Serve hot, garnished with extra fresh herbs if desired.
- Refogar o arroz
- Aqueça uma panela com uma colher de sopa de óleo
- Adicione a cebola picada e o molho de alho, refogando até ficarem transparentes
- Acrescente o pimentão, o tomate e a pimenta de cheiro, refogando mais um pouco
- Junte o arroz lavado e seco e refogue até ficar brilhante
Observations
Shrimp rice is a traditional Brazilian dish that balances the flavor of the sea with the aromatic profile of typical spices. It is perfect for those seeking a tasty, easy-to-prepare meal using accessible ingredients. The recipe involves sautéing aromatics, cooking rice with coconut milk and shrimp stock, and finishing it with seasoned shrimp, resulting in a creamy dish full of depth.
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