The typical gastronomy of Rio Grande do Norte is also surprising for the richness of textures, flavors and seasonings. Thus, you can prepare the famous Vila Franca Shrimp Risotto with Jerimum Caboclo (squash variety) or, if you prefer, you may also try the dish at the restaurant Potiguar of Vila Galé Touros.
Serves 2 people:
- 200 g of Vila Franca shrimp fillet (you can use regular shrimp)
- 140 g of jerimum caboclo, cooked and in cubes (replace with pumpkin)
- 20 g of chili pepper
- 200 g of Arborio rice
- 100 g chopped onion
- 400 ml dry white wine
- 500 ml shrimp broth
- 100 g Parmesan cheese
- 80 g unsalted butter
- One lemon
- Salt and white pepper to taste
