Brazilian Creamy Shrimp, Lime and Hearts of Palm Rice

Instructions

1. 1

   1. In a bowl, toss the shrimp with 1 tablespoon olive oil, sweet paprika, cumin, half of the salt, black pepper, and 1 tablespoon lime juice. Let stand for 10 minutes while you prepare the rest.

2. 2

   2. Heat a wide pot or deep skillet over medium heat. Add the butter and the remaining tablespoon of olive oil. Add the onion and cook for 3 to 4 minutes until translucent. Stir in the red bell pepper and cook 3 more minutes. Add the garlic and cook for 30 seconds.

3. 3

   3. Add the diced tomato and red pepper flakes. Cook for 4 to 5 minutes, stirring, until the tomato softens and releases its juices.

4. 4

   4. Add the rinsed rice to the pot and stir for 1 minute so it absorbs the flavor of the sofrito.

5. 5

   5. Pour in the coconut milk and hot broth. Add the remaining salt. Bring to a gentle boil, then reduce to medium-low heat, cover partially, and cook for 15 to 18 minutes, stirring once or twice, until the rice is tender and creamy. If needed, add a little more hot broth or water.

6. 6

   6. While the rice cooks, heat a separate skillet over medium-high heat. Add the marinated shrimp and sauté for 2 to 3 minutes per side until pink and just cooked through. If you prefer to use the oven, bake them on a tray at 400°F/200°C for 6 to 8 minutes.

7. 7

   7. When the rice is ready, fold in the hearts of palm, lime zest, the remaining tablespoon of lime juice, and the chopped cilantro. Cook for 2 more minutes over low heat.

8. 8

   8. Return the shrimp to the pot or arrange them on top. Stir gently so the hearts of palm do not break and cook 1 additional minute to bring the flavors together.

9. 9

   9. Taste and adjust with more salt, pepper, or lime if needed. Serve hot with extra fresh cilantro on top.