Arroz Amarillo Con Camarones -Yellow Rice and Shrimp

Recipe Ingredients

1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped (small)
1 cup	146g / 5.1oz	Green pepper - chopped (small)
1		Garlic clove - minced
1		Parsley sprig
1		Ripe tomato - peeled, seeded and (large) chopped
1		Bay leaf
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Cumin
1/4 teaspoon	1.3ml	Thyme
1		Saffron - toasted
1 lb	454g / 16oz	Shrimp - raw
		Shelled - deveined
1 cup	237ml	hot water
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Hot sauce
2 cups	320g / 11oz	Long grain white rice
2 1/2 cups	592ml	water
1/2 cup	118ml	Beer
		Cooked peas
		Pimiento strips
		Parsley bouquets

Recipe Instructions

Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.

Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more.

Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325F oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.

Source:
Seattle Time 2/19/97

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