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Delícia sem Fronteiras
Brazil · Pará

Rice with jambu and shrimp

Rice cooked in tucupi with shrimp and jambu, which leaves the mouth slightly numb. The taste of Pará in one dish.

Time
40 min
Difficulty
Medium
Per serving
R$18.00
Servings
4 servings
Yellowish rice with shrimp and jambu leaves in a potIllustrative image

Ingredients

for 4 servings

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Rice with jambu is the simplest way to taste the two most Pará flavors: the tang of tucupi and the tingle of jambu. With shrimp, it becomes a main course.

Method

    • Season the shrimp with the lime juice and salt.
    • In a pot, heat 1 tablespoon of olive oil and sauté the shrimp over high heat for 2 minutes, just until pink.
    • Set aside.
    • In the same pot, heat the rest of the olive oil and cook the onion and garlic for 3 minutes.
    • Add the rice and stir for 2 minutes.

  3. Add the tucupi, hot water and salt, cover and cook over low heat for 15 minutes, until the rice is dry.

    • Turn off the heat, stir in the jambu and shrimp, cover and rest for 5 minutes so the jambu wilts in the steam.
    • Fluff the rice with a fork and serve.

Tips

Do not cook the shrimp with the rice: it gets tough. If you find frozen jambu, use it straight from the freezer.

Brazil · Pará · per serving

Nutrients per serving

Calories

423 kcal

Protein

16 g

15% of kcal

Carbohydrate

64 g

61% of kcal

Fat

11 g

24% of kcal · fiber 2 g

Where the calories come from

  • protein15%
  • carbohydrate61%
  • fat24%

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By food

Nutrients of each food, per serving
FoodQty.kcalProt.Share of calories
shrimp100 g4710 g11%
lime15 g50.1 g1%
olive oil10 g900 g21%
onion28 g110.5 g3%
garlic cloves2.3 g30.2 g1%
white rice75 g2695.4 g64%
water75 g00 g0%

Calculated with 7 of 9 ingredients. No data for: tucupi, jambu.

Source: TACO (Unicamp) and editorial estimate. Approximate values. Not medical or nutritional advice.

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