Brazilian Brothy Rice with Shrimp, Toasted Corn and Coconut Milk with Garlic Collards

Instructions

1. 1

   1. In a bowl, combine the shrimp with the lime juice, one-third of the minced garlic, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Let marinate for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and toast the corn for 4 to 5 minutes, stirring, until lightly charred in spots. Remove the corn and set aside.

3. 3

   3. In the same pot, add another 15 ml (1 tbsp) olive oil. Add the onion, red bell pepper, and another third of the garlic. Cook for 4 minutes until the onion looks translucent.

4. 4

   4. Add the rice, sweet paprika, and ground cumin. Stir for 1 minute to lightly toast the rice and coat it well with the spices and sofrito.

5. 5

   5. Pour in the hot broth and coconut milk. Add the cherry tomatoes, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Bring to a gentle boil, reduce to medium-low, and cook for 16 to 18 minutes, stirring occasionally, until the rice is tender and the mixture is brothy and creamy.

6. 6

   6. While the rice cooks, heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and sauté the shrimp for 1 to 2 minutes per side, until pink and just cooked through. Remove so they do not overcook.

7. 7

   7. In the same shrimp skillet, add the butter and the remaining garlic. Cook for 30 seconds, then add the collard greens. Sauté for 2 to 3 minutes with a pinch of salt until slightly wilted but still vibrant.

8. 8

   8. Stir the toasted corn, half of the chopped cilantro, and the lime zest into the cooked rice. Taste and adjust salt if needed.

9. 9

   9. Spoon the brothy rice into shallow bowls. Top with the sautéed shrimp and serve with the garlic collards. Finish with the remaining chopped cilantro and serve immediately.

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    10. If you want to keep the dish warm before serving, do so over very low heat or in a 200 °F / 95 °C oven for no more than 10 minutes, adding a small splash of extra broth if it thickens too much.