Arroz atollado de chambero (Guapi coconut rice with river shrimp)

Rinse and prepare the shrimp Keep the shrimp refrigerated until you are ready to cook. Rinse them briefly under cold running water and drain. Keep raw shrimp and their juices away from ready-to-eat food. Rinse the rice, drain it well and set it aside. If you plan to use the shells for broth, have a blender or mortar and a fine sieve ready.

Blanch the shrimp and reserve the broth Bring 1.66 L water to a boil in a wide pot. Add the shrimp and cook for about 3 minutes, until the flesh is firm, opaque and pearly. Drain the shrimp over a bowl or pot so you retain the liquid. When cool enough to handle, peel them and discard the heads and shells, or reserve the shells for the optional broth step. Do not rely on time alone if the shrimp are unusually large; check that they are opaque throughout.

Make optional shell broth For a deeper shrimp flavor, blend or grind the reserved shells with a small ladleful of the hot cooking liquid. Push the mixture through a fine sieve back into the measured broth and discard the solids. Skip this step if you prefer a cleaner, lighter broth. Keep the broth hot while you start the rice.

Coat the shrimp with refrito Warm the refrito in a heavy, wide pot over medium heat. Taste it before adding salt because its seasoning varies. Add the peeled shrimp and turn them through the refrito for about 1 minute, just until coated and fragrant. Lift the shrimp out to a clean plate so they do not overcook while the rice simmers.

Fry the rice and add broth Add the drained rice to the pot and stir for about 5 minutes so the grains are coated in refrito. Pour in the hot shrimp broth and bring it to a steady simmer. Cook over medium heat for about 20 minutes, stirring periodically and scraping the base gently. The rice should begin to soften while plenty of liquid remains.

Finish with coconut milk and shrimp Stir in the thick coconut milk, lower the heat and cover the pot. Cook gently for about 10–15 minutes, stirring once or twice. Return the shrimp for the final few minutes and heat until steaming throughout. The rice should be tender, creamy and quite moist, not dry. If it thickens too quickly, loosen it with a little hot water. Taste and add salt only if needed; finish with black pepper.

Rest briefly and serve Remove the pot from the heat and let it stand for 3 minutes. If the rice tightens, add a splash of hot water and stir gently. Serve hot in bowls, with boiled green banana or plantain on the side if desired. The grains will continue to absorb liquid as the dish stands, so keep it loose and spoonable.