Arroz Con Camaron Recipes

ARROZ CON CAMARONES OR SHRIMP RICE

Steps:

• Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic.
• Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
• Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.
• Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.
• Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
• Add the rice to the garlic and oil, mix well until the rice is coated with oil.
• Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.
• In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.
• Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
• Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
• Add the remaining shrimp during the last minutes and mix well.
• Taste and add salt and pepper if needed.
• Sprinkle with chopped parsley and garnish with shrimp with tails on.
• Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.

ARROZ CON CAMARON

Steps:

• Heat oil in a heavy skillet. Saute garlic for 2 minutes. Remove and discard garlic.
• Fry rice in the same oil until rice is golden brown. Drain excess oil and return rice to pan.
• Stir in all remaining ingredients. Cover, reduce heat to low, and simmer about 30 minutes, or until all liquid is absorbed.

ARROZ CON CAMARONES (YELLOW RICE WITH SHRIMP)

Steps:

• Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp. In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
• In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
• In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
• Remove the Dutch oven lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!