Recipes: Caribbean Seafood Stew and Coconut-Rice Pudding

  • Updated: September 11, 2013 - 1:11 PM

The recipe for Brazilian coconut rice pudding was adapted from “Steven Raichlen’s Healthy Latin Cooking.”

Photo: Bill Hogan • Chicago Tribune,

CameraStar Tribune photo galleries

Cameraview larger

CARIBBEAN SEAFOOD STEW ON RICE

Serves 4.

Note: Developed by the Chicago Tribune test kitchen.

• 2 tbsp. olive oil, divided

• 1 tbsp. fresh lime juice

• 1/4 tsp. salt

• 1/8 tsp. pepper

1 lb. orange roughy or tilapia, in 1-in. cubes

• 1 c. chopped onion

1 c. chopped green bell pepper

• 1 tbsp. minced garlic

1 jalapeño, seeded, finely chopped

1 (14-oz.) can diced tomatoes, undrained

3/4 c. unsweetened canned coconut milk

8 oz. medium raw shrimp, peeled, deveined

1/2 c. chopped cilantro, plus more for garnish

• 2 c. hot cooked rice

Directions

Stir together 1 tablespoon olive oil, lime juice, salt and pepper in a bowl. Add fish; toss to coat. Set aside.

Heat remaining 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, green pepper, garlic and jalapeño. Cook and stir until onion is tender, 4 minutes. Stir in tomatoes and coconut milk; heat to a boil. Reduce heat; simmer uncovered, stirring occasionally, 10 minutes.

Stir in shrimp, the fish mixture and cilantro; return to boiling over medium heat. Reduce heat; simmer uncovered until fish just flakes easily with a fork and shrimp turns opaque, 5 minutes. Season to taste. Serve over rice. Sprinkle with more cilantro.

Nutrition information per serving:

Calories 474 Fat 19 g Sodium 642 mg

Carbohydrates 35 g Saturated fat 9 g Protein 41 g Cholesterol 142 mg Dietary fiber 3 g

BRAZILIAN COCONUT-RICE PUDDING

Serves 8.

Note: Adapted from “Steven Raichlen’s Healthy Latin Cooking.”

• 1/2 c. golden or dark raisins

1/4 c. light rum, or 1 tsp. rum extract plus 1/4 c. water

• 3 c. water

1 c. arborio rice, rinsed until water runs clear

• 1 stick cinnamon, 3 in. long

• 1 tsp. vanilla

3/4 c. sweetened condensed skim milk

• 1 c. light coconut milk

• 2 to 4 tbsp. light-brown sugar

• 1 tsp. grated orange zest

• 1 tsp. grated lemon zest

• Pinch of salt

1/2 c. toasted shredded unsweetened dried coconut

Directions

Combine raisins and rum (or rum extract and water) in a small bowl; let soak 15 minutes. In a large saucepan over high heat, combine 3 cups water, rice, cinnamon stick and vanilla. Heat to a boil. Reduce heat to medium low; simmer, covered, until rice is tender and most of the liquid is absorbed, 20 minutes.

Stir in condensed and coconut milks. Add raisins and their liquid. Simmer, covered, until rice is very soft, 10 minutes. Stir in brown sugar, orange and lemon zest, and salt. Cook 5 minutes. Add more sugar if desired.

Cool pudding to room temperature. Discard cinnamon stick. Spoon into serving bowls or martini glasses. Refrigerate until cold. To serve, garnish with toasted coconut.

Nutrition information per serving:

  • related content

  • We've gone nuts for coconut products

    Wednesday September 11, 2013

    Judging by the number of coconut products in supermarkets these days — beyond the flaked coconut your granny used in macaroons and ambrosia — we’ve gone a bit nuts for...

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close