Cooking Index - Cooking Recipes & IdeasArroz Amarillo Con Camarones -Yellow Rice and Shrimp Recipe - Cooking Index

Arroz Amarillo Con Camarones -Yellow Rice and Shrimp

Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2 cup 118mlOlive oil
1 cup 62g / 2.2ozOnion - chopped (small)
1 cup 146g / 5.1ozGreen pepper - chopped (small)
1   Garlic clove - minced
1   Parsley sprig
1   Ripe tomato - peeled, seeded and (large) chopped
1   Bay leaf
1/4 teaspoon 1.3mlNutmeg
1/4 teaspoon 1.3mlCumin
1/4 teaspoon 1.3mlThyme
1   Saffron - toasted
1 lb 454g / 16ozShrimp - raw
  Shelled - deveined
1 cup 237mlhot water
1/4 cup 59mlDry white wine
1 tablespoon 15mlLemon juice
1 tablespoon 15mlSalt
1/2 teaspoon 2.5mlHot sauce
2 cups 320g / 11ozLong grain white rice
2 1/2 cups 592mlwater
1/2 cup 118mlBeer
  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.

Seattle Time 2/19/97


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