Arroz Con Camarones Spanish Style Shrimp Rice 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 CAMARONES (SPANISH STYLE SHRIMP & RICE)

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.

COSTA RICAN SHRIMP AND RICE RECIPE - ARROZ CON CAMARONES

Steps:

• In a rice cooker, cook the rice in the seafood stock. I use equal parts rice and stock. Add a bit of salt- maybe 1/2 teaspoon. I use the rice cooking method from my Costa Rican White Rice Recipe.
• While rice is cooking, chop up bell peppers, cilantro, half the garlic and onion. In traditional Costa Rican style, these veggies should be very very finely chopped.
• Heat the oil in a large skillet over medium until shimmering (you could use a large pot). Add the onions and garlic- cook until the onion is transparent. Add the chopped bell peppers and cilantro and reduce heat to medium. Cook about 15 minutes
• In a smaller skillet heat the butter and the other half of the garlic. Add the shrimp and cook until they just turn pink. You will be heating these garlic shrimp again in the rice, so make sure they are just barely done or they'll get rubbery later. Which is gross.
• When the rice is done cooking, add the achiote and stir until the rice is evenly colored. Add the rice to the skillet with the veggies and add the Lizano. Stir until mixed.
• Finally, add the shrimp and mix everything together. Heat through, and serve with potato chips or French fries and a green salad.

CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY

Steps:

• For sauce:.
• Heat oil in large skillet over medium heat.
• Add onions and peppers and saute until slightly softened, about 5 minutes.
• Add tomatoes, squeezing them into skillet to release juices.
• Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
• Simmer uncovered 15 minutes, stirring occasionally.
• Remove from heat and keep warm.
• For Shrimp:.
• Heat butter and oil in large skillet over medium heat.
• Add garlic and saute briefly, but do not brown.
• Add shrimp and cook, stirring frequently, 5 minutes.
• Add sauce and mix well to combine.
• For rice:.
• Heat oil in large skillet over medium heat.
• Add rice and cook, stirring constantly, until oil is absorbed.
• Combine chilies, parsley and garlic in a blender or food processor and mix well.
• Add to rice in skillet and stir to blend.
• Increase heat, add water and bring to a boil.
• Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
• Fluff with a fork and add salt and pepper to taste.
• To assemble:.
• Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
• Add wine to shrimp mixture and simmer 2 to 3 minutes.
• Remove chilies; spoon into center of mold and over rice.
• Sprinkle with parsley and garnish with avocado slices.
• Serve hot.

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.