SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)
This is another Cuban recipe I picked up. It is outstanding. You can go with regular white rice here, but breakdown and buy the Valencia rice online if you don't have it locally. It holds more liquid and gives your meal a more authentic look
Provided by PJ991092
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Shell, devein and refrigerate shrimp.
- Place shrimp shells in a saucepan with the water and boil about 15 minutes. Strain and reserve 3 cups of the water (adjust for serving changes). Discard the shells.
- In a shallow pan, heat the oil over medium heat until fragrant and saute shrimp quickly, just until they turn pink. Refrigerate again.
- In the same oil, saute the onion and bell pepper until onion is translucent, about 3 minutes. Stir in the garlic and cook another 2 minutes. Stir in the tomato sauce, wine, salt, pepper, saffron, cumin, oregano and bay leaf and cook for a few more minutes.
- Add the rice and the reserved shrimp water. Bring just to a boil, reduce heat to low, cover the pan and cook gently for about 30 minutes until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done.
Nutrition Facts : Calories 598.3, Fat 26, SaturatedFat 3.6, Cholesterol 191, Sodium 1362, Carbohydrate 60.1, Fiber 3.2, Sugar 2.8, Protein 25.9
ARROZ CON CAMARONES (YELLOW RICE WITH SHRIMP)
Arroz con camarones is a flavorful Spanish yellow rice and shrimp dish made with long grain rice, succulent shrimp, and a homemade shrimp stock. A Cuban classic that's perfect for any day of the week.
Provided by Jamie Silva
Categories Dinner Main Course
Time 1h
Number Of Ingredients 15
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!
Nutrition Facts : ServingSize 1 serving, Calories 323 kcal, Carbohydrate 57 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g
ARROZ CON CAMARONES (SPANISH STYLE SHRIMP & RICE)
You have heard of chicken and rice AKA arroz con pollo....well same perfection but with shrimp....delicious
Provided by Monika Rosales
Categories Seafood
Time 1h
Number Of Ingredients 14
Steps:
- 1. In a large pan, saute onions, peppers & garlic in olive oil.
- 2. put in bay leaf, oregano, sazon seasoning, can of tomato sauce, wine and water
- 3. add in rice.... bring to a boil and simmer covered about 25 mins...uncover and add in the shrimp and gently stir...add pimentos and cover and simmer another 20 mins....making sure the rice is tender and shrimp is no longer pink.
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