Brazilian Shrimp in Coconut, Toasted Corn and Turmeric Broth with Light Lime Pirão

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 rest for 10 minutes in the refrigerator.

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) palm oil or vegetable oil and toast the corn for 4 to 5 minutes, stirring, until lightly charred in spots. Remove 3 tablespoons of the toasted corn for garnish.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) oil. Add the onion and cook for 3 minutes until translucent. Add the red bell pepper and cook 2 minutes more. Stir in the remaining garlic and cook for 30 seconds.

4. 4

   4. Add the tomato, turmeric, sweet paprika, the remaining salt, and the remaining black pepper. Cook for 5 minutes, gently crushing the tomato with the spoon to create a juicy base.

5. 5

   5. Pour in the coconut milk and the hot fish stock or water. Stir well, bring to a gentle simmer, and cook for 5 minutes over medium heat so the flavors meld.

6. 6

   6. Add the marinated shrimp to the broth and cook for 3 to 4 minutes, just until pink and firm. Stir in half of the cilantro, the scallions, the lime zest, and the remaining 15 ml (1 tbsp) lime juice. Taste and adjust salt if needed.

7. 7

   7. To make the light pirão, transfer 240 ml (1 cup) of the hot broth to a small saucepan. Set over medium-low heat and rain in the cassava flour, whisking constantly for 2 to 3 minutes until creamy and lightly thickened. If it gets too thick, add 1 or 2 tablespoons of the remaining broth.

8. 8

   8. Spoon the light pirão into the bottom of each shallow bowl. Ladle the shrimp, coconut broth, and vegetables over the top. Finish with the reserved toasted corn and the remaining fresh cilantro.

9. 9

   9. If you want to keep the dish warm before serving, do so over very low heat without boiling. If reheating, bring the broth only until thoroughly hot, about 165 °F / 74 °C, to avoid overcooking the shrimp.