Brazilian Shrimp with Dendê Rice, Zucchini, and Warm Lime Vinaigrette

Instructions

1. 1

   1. Rinse the rice under cold water until the water runs almost clear. In a medium saucepan, heat 1 tablespoon dendê oil and 1 teaspoon olive oil over medium heat. Add 30 g (about 1/4 cup) of the red onion and cook for 2 minutes until softened.

2. 2

   2. Add the rinsed rice and stir for 1 minute to coat it well. Pour in the coconut milk, water, and 1/2 teaspoon salt. Once it reaches a gentle boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

3. 3

   3. While the rice cooks, toss the shrimp with half of the garlic, the sweet paprika, cumin, 1/2 teaspoon salt, black pepper, and red pepper flakes if using. Let stand for 10 minutes.

4. 4

   4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt. Cook for 4 to 5 minutes until browned on the edges but still firm. Remove and set aside.

5. 5

   5. In the same skillet, add the butter and the remaining dendê oil. Add the rest of the red onion and the red bell pepper. Cook for 3 minutes until starting to soften. Add the remaining garlic and cook for 30 seconds more.

6. 6

   6. Increase to high heat, add the shrimp, and sauté for 2 to 4 minutes, stirring, until pink and fully cooked. Return the zucchini to the skillet and toss for 30 seconds to combine.

7. 7

   7. For the warm vinaigrette, place the tomato in a bowl with 1 tablespoon lime juice, the remaining olive oil, a pinch of salt, and half of the cilantro. Spoon 2 tablespoons of the hot onion and pepper mixture from the skillet into the bowl to gently warm the vinaigrette.

8. 8

   8. Fluff the rice with a fork and add the remaining lime juice and the rest of the cilantro. Adjust salt if needed.

9. 9

   9. Serve a bed of dendê rice on each plate, top with the shrimp and zucchini, and finish with the warm tomato-lime vinaigrette. Serve immediately.