Paraense Shrimp Rice with Tucupi
A soul-warming journey to the heart of the Amazon, this creamy shrimp rice is infused with tucupi — a golden sauce from wild manioc — and jambu, an Amazonian herb that leaves a gentle, exciting tingle on the tongue. Rich, exotic, and completely unforgettable for any dinner table.
🛒 Ingredients
10 servings
- 500 g (2½ cups) long-grain or round white rice
- 300 g (10 oz) dried salted shrimp, desalted
- 500 ml (2 cups) tucupi sauce (available at Brazilian grocery stores)
- 3 bunches fresh jambu leaves (or watercress as substitute)
- ½ medium onion, finely chopped
- 3 garlic cloves, minced
- 3 tbsp extra-virgin olive oil
- Fresh cilantro and flat-leaf parsley to taste
- 500 ml (2 cups) homemade shrimp broth or water
- Salt and freshly ground black pepper
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Directions
- 1
Soak the dried shrimp in cold water for 40 minutes, changing the water twice to remove excess salt.
- 2
If using whole shrimp, simmer heads and shells in 600 ml of water for 15 minutes to build a rich broth; strain and set aside.
- 3
Heat olive oil in a large deep skillet over medium heat, sauté the onion until soft and golden, then add the garlic and stir for 1 minute until fragrant.
- 4
Add the drained shrimp, chopped cilantro, parsley, and washed jambu; cook for 2–3 minutes, stirring, until the jambu begins to wilt.
- 5
Stir in the rice and toast for 2 minutes, coating every grain with the flavored oil.
- 6
Pour in the tucupi and warm broth, bring to a gentle simmer, then cook partially covered over low heat, adding liquid as needed, until the rice reaches a creamy, risotto-like consistency.
- 7
Adjust seasoning, garnish with fresh cilantro leaves, and serve immediately in warm deep bowls.
💡 Chef's Tip
Tucupi and jambu are available at Brazilian specialty stores or online. Watercress is the best substitute for jambu. Add liquid gradually and stir often — the goal is creamy, not soupy.
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