Brazilian Shrimp, Coconut and Roasted Pepper Rice Casserole

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the whole red bell pepper on a tray and roast for 15 minutes, turning once, until the skin is blistered. Cover for 5 minutes, peel, and cut into strips.

2. 2

   Meanwhile, pat the shrimp dry and toss them with half of the garlic, 1 teaspoon sweet paprika, cumin, lime zest, 1 tablespoon lime juice, 1/2 teaspoon salt, and black pepper.

3. 3

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté the shrimp for 1 to 2 minutes per side, just until they change color. Transfer to a plate; they will finish cooking later.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil, the onion, and the rest of the garlic. Cook over medium heat for 3 to 4 minutes until the onion softens.

5. 5

   Add the chopped tomatoes, the remaining sweet paprika, the red pepper flakes if using, and another small pinch of salt. Cook for 5 minutes, stirring, until you have a juicy base.

6. 6

   Stir in the rinsed rice and cook for 1 minute so it absorbs the flavors. Add the coconut milk and hot broth, stir once, and cook for 8 minutes over medium heat without letting it dry out completely.

7. 7

   Turn off the heat and add the roasted pepper strips, sautéed shrimp, and chopped cilantro. Fold gently so everything is evenly distributed.

8. 8

   Transfer the mixture to a casserole dish or baking dish. Sprinkle the toasted cassava flour over the top for texture.

9. 9

   Bake the casserole at 200 °C / 400 °F for 10 minutes, until the rice is tender and the top is lightly golden.

10. 10

    Remove from the oven and let rest for 3 minutes. Finish with the remaining lime juice and a little extra fresh cilantro before serving.