Arroz Con Camaron Food

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.

SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)

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.