📝 About This Recipe
A beloved staple of upscale Brazilian dining, specifically popularized by the legendary Coco Bambu restaurant, this dish is the epitome of tropical comfort. It features succulent shrimp nestled in a decadent, velvety rice base enriched with ham, peas, and a blend of melted cheeses. Finished with a golden crust of mozzarella and a crunch of shoestring potatoes, it is a celebratory meal that perfectly captures the soul of modern Brazilian coastal cuisine.
🥗 Ingredients
The Shrimp
- 2 pounds Medium-Large Shrimp (peeled, deveined, and tails removed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 pinch Salt and Black Pepper (to taste)
- 2 tablespoons Butter (unsalted)
The Creamy Rice Base
- 4 cups White Rice (cooked, preferably long-grain or jasmine)
- 1 cup Heavy Cream (room temperature)
- 1 cup Requeijão or Cream Cheese (Brazilian Requeijão is preferred for authenticity)
- 1/2 cup Whole Milk (to adjust consistency)
- 1 cup Cooked Ham (diced into small cubes)
- 1 cup Green Peas (fresh or frozen, thawed)
- 1.5 cups Mozzarella Cheese (shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
The Topping
- 2 cups Shoestring Potatoes (Batata Palha) (crunchy potato sticks found in international aisles)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) to prepare for the final melting and browning of the cheese.
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2
In a medium bowl, season the cleaned shrimp with lemon juice, minced garlic, salt, and pepper. Let them marinate for 10 minutes while you prep the other ingredients.
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3
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once bubbling, add the shrimp in a single layer.
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4
Sear the shrimp for about 2 minutes per side until they turn pink and opaque. Do not overcook, as they will finish in the oven. Remove shrimp from the pan and set aside, keeping the juices in the pan.
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5
In the same skillet (to capture the shrimp flavor), reduce heat to medium and add the heavy cream, Requeijão (or cream cheese), and milk.
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6
Whisk the sauce gently until smooth and bubbling. If it feels too thick, add an extra splash of milk.
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7
Add the diced ham and green peas to the cream sauce, stirring for 1 minute to heat through.
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8
Fold in the 4 cups of cooked rice, ensuring every grain is coated in the luxurious cream sauce.
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9
Add the seared shrimp back into the rice mixture, along with any juices they released. Stir in half of the mozzarella cheese and half of the parmesan.
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10
Transfer the entire mixture into a large oven-safe baking dish, spreading it out evenly with a spatula.
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11
Top the rice with the remaining mozzarella and parmesan cheese. Bake in the oven for 10-15 minutes, or until the cheese is melted and slightly golden.
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12
Remove from the oven and immediately cover the top with a generous layer of shoestring potatoes (batata palha) for that essential crunch.
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13
Garnish with fresh parsley and serve immediately while the cheese is gooey and the potatoes are crisp.
💡 Chef's Tips
Use cold, day-old rice for the best texture; it holds up better against the cream sauce than freshly steamed rice. If you cannot find Brazilian Requeijão, a mix of cream cheese and a splash of heavy cream is a suitable substitute. Be careful not to overcook the shrimp in the skillet—they should be 'just' done so they remain tender after baking. Always add the shoestring potatoes (batata palha) at the very last second before serving to prevent them from getting soggy. For an extra touch of luxury, add a splash of dry white wine to the pan after searing the shrimp to deglaze it.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc or a crisp Brazilian Pilsner. A simple green salad with a light vinaigrette balances the richness of the creamy rice. Serve with a side of grilled pineapple for a sweet, tropical contrast. Offer a small bowl of 'Pimenta' (Brazilian hot sauce) on the side for those who like a little heat.