Brazilian Brothy Rice with Shrimp, Green Corn, Coconut Milk and Lime Farofa

Instructions

1. 1

   1. In a bowl, combine the shrimp with 15 ml (1 tbsp) lime juice, half of the minced garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a wide pot or casserole, heat 15 ml (1 tbsp) olive oil over medium heat. Add the onion, red bell pepper, and remaining garlic. Sauté for 4 to 5 minutes until the onion turns translucent.

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   3. Stir in the tomato and cook for 3 more minutes, stirring, until it starts to break down. Add the corn kernels, sweet paprika, and ground cumin, and cook for 1 minute to bloom the aromas.

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   4. Add the white rice and stir for 1 minute so it gets coated in the sofrito. Pour in the hot stock and bring to a gentle boil.

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   5. Reduce to medium-low heat and cook the rice uncovered for 12 minutes, stirring from time to time so it releases starch and the broth becomes lightly creamy.

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   6. Meanwhile, make the farofa. In a medium skillet, melt the butter with the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the cassava flour and a pinch of salt, and toast for 3 to 4 minutes, stirring constantly, until golden and crisp. Turn off the heat, add the lime zest and chives, mix, and set aside.

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   7. When the rice is almost tender, stir in the coconut milk and cook 5 minutes more over low heat.

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   8. Add the marinated shrimp along with any juices from the bowl. Cook for 3 to 4 minutes, until the shrimp are pink and cooked through but still juicy.

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   9. Add the remaining lime juice, taste, and adjust with the remaining salt and black pepper as needed. Turn off the heat and fold in the chopped fresh cilantro.

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    10. Serve the brothy rice piping hot, topped with the lime farofa. If you want to hold it warm before serving, cover it and keep it in a 200°F (95°C) oven for up to 10 minutes without letting it boil.