Arroz atollado con camarón chambero: Guapi shrimp and coconut rice

Keep the shrimp cold and prepare them safely Buy fresh, chilled shrimp from an approved seller with traceable handling. If they are frozen, thaw them in the refrigerator. Keep raw shrimp separate from ready-to-eat food, and use a separate board and knife. If you are starting with whole shrimp, remove the heads, shells and digestive tract, then measure 450 g peeled shrimp for the recipe. Wash your hands and tools after handling raw seafood.

Extract two coconut milks Grate the coconut flesh. Add 350 ml warm water gradually, knead the coconut and press it through a clean cloth or fine sieve to collect the thicker first milk. Return the pulp to the bowl, add the remaining 150 ml and press again for the lighter extraction. Keep the two portions separate. Their volume varies with the coconut, so measure the liquid you collect and reserve any excess for adjusting the rice.

Cook the herb refrito Warm the achiote oil in a wide, heavy pot over medium-low heat. Add the tomato, green onion, white onion, garlic, ají and sweet pepper. Cook for about 6 minutes, stirring, until softened and glossy rather than browned. Stir in the chillangua, poleo, cumin, black pepper and part of the salt. Cook for 2 minutes, until fragrant. If the mixture begins to catch, add a spoonful of water.

Coat the rice and bring it to a simmer Add the rinsed, drained rice to the refrito and stir until the grains are coated. Pour in 700 ml hot water or light unsalted seafood broth and bring the pot to a steady simmer. Cook uncovered over medium heat, stirring regularly so the rice does not stick. After about 15 minutes, check the grains. They should be nearly tender while the pot still looks moist.

Add the shrimp and finish the rice gently Fold in the peeled shrimp and the thicker coconut milk. Reduce the heat and cook gently for about 4 minutes, stirring carefully, until the shrimp flesh is pearly and opaque throughout and the rice is tender. Cover the pot and cook on low for about 5 minutes. Add hot reserved water or the lighter coconut milk a little at a time if the rice tightens before it is done.

Check the atollado texture The finished rice should be moist and cohesive, with shrimp distributed throughout. It should sit softly on a spoon without a pool of liquid around it. Taste and adjust the salt gradually, since seafood broth can already be seasoned. If the pot is too loose, simmer uncovered for a few minutes while stirring; if too thick, fold in a little hot liquid.

Serve hot with plantain or banana Spoon the atollado into small bowls and serve hot. Boiled plantain or banana can be served alongside, as in Guapi preparations. Keep the rice hot until serving and do not leave it sitting in a warm pot for an extended period.

Cool and store leftovers promptly Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour when the room is above 32°C. Use within 3–4 days and reheat throughout to 74°C. Keep raw shrimp and its utensils separate from cooked rice and serving tools.