Arroz Con Camarones Spanish Style Shrimp Rice Recipes

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ARROZ CON CAMARONES OR SHRIMP RICE



Arroz con camarones or Shrimp rice image

Arroz con camarones or shrimp rice is a traditional Latin dish made with rice cooked in a shrimp broth and sautéed with shrimp or prawns, onions, peppers, tomatoes, garlic, cumin, achiote and parsley.

Provided by Layla Pujol

Categories     Main Course

Time 40m

Number Of Ingredients 17

2 lbs raw shrimp (shells on, deveined)
2 tsp cumin
4 garlic cloves (crushed)
4 garlic cloves (minced)
2 tbs oil (sunflower, avocado, etc)
2 cups uncooked rice
3 tbs butter
1 red onion (diced)
1 bell pepper (diced)
2 tomatoes (peeled and seeded, diced)
3 tbs parsley (finely chopped, plus more to garnish)
1 tsp ground achiote or annatto
½ cup of white wine
Salt and pepper
Tomato and onion curtido salsa
Fried ripe plantains
Aji criollo hot sauce

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.

SPANISH RICE AND SHRIMP



Spanish Rice and Shrimp image

I created this recipe to replicate paella for a crowd. I love paella, but it's expensive and not everyone likes the mussels and sausage in it. Serve this dish with a good Spanish wine and some bread and oil and it will be a sure crowd-pleaser!

Provided by Mandy Blizzard

Categories     World Cuisine Recipes     European     Spanish

Time 1h3m

Yield 4

Number Of Ingredients 9

2 cups water
1 (7 ounce) box Spanish yellow rice mix (such as Goya®)
3 tablespoons olive oil, divided
½ cup diced onion
1 pound uncooked medium shrimp, peeled and deveined
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon sweet and spicy seafood seasoning (such as McCormick®)
½ cup fresh parsley, or to taste

Steps:

  • Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
  • Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
  • Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 14.1 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.3 g, Protein 20.5 g, SaturatedFat 1.8 g, Sodium 646.6 mg, Sugar 2.8 g

ARROZ CON CAMARONES (YELLOW RICE WITH SHRIMP)



Arroz con Camarones (Yellow Rice with Shrimp) image

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

2 lbs large shrimp (unpeeled)
3 tablespoons olive oil (divided)
1 small onion (finely chopped)
1 small green bell pepper (finely chopped)
3 cloves garlic (minced)
4 ounces pimentos (drained and sliced)
8 ounces tomato sauce
2 cups uncooked long-grain rice (washed and rinsed)
3 cups shrimp stock ((instructions below))
1/2 cup chicken stock
1/4 teaspoon ground cumin
1/8 teaspoon Bijol, annatto, or turmeric powder to color the rice
1 bay leaf
Salt + pepper to taste
1/2 cup frozen peas

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

COSTA RICAN SHRIMP AND RICE RECIPE - ARROZ CON CAMARONES



Costa Rican Shrimp and Rice Recipe - Arroz con camarones image

Bring beach vibes to your home with this traditional Costa Rican recipe for shrimp and rice that combines white rice, jumbo shrimp, cilantro, onion and Salsa Lizano for the perfect Costa Rican main dish.

Provided by Christa

Categories     Costa Rican Recipes

Time 50m

Number Of Ingredients 13

4 C long-grain white rice
32 oz seafood stock
3 TB achiote
1 1/2 tsp salt
2 TB vegetable oil
2 TB butter
1 lb shrimp, thawed and peeled
1/4 cup cilantro, roughly chopped with stems
1/2 medium red pepper, cored, seeded and finely chopped
1 stalk of celery chopped finely (optional)
1 small white or yellow onion finely chopped
4 garlic cloves, pressed, divided into two equal parts
3 TB Salsa Lizan

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.

Nutrition Facts : Calories 404 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1556 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SAFFRON ARROZ CON CAMARONES (SAFFRON RICE WITH SHRIMP)



Saffron Arroz Con Camarones (Saffron Rice With Shrimp) image

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

2 lbs medium shrimp
4 1/4 cups water
2/3 cup Spanish olive oil
1 large onion, peeled and chopped
1 large green bell pepper, cored, seeded and chopped
3 garlic cloves, peeled and minced
1/2 cup tomato sauce
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 saffron strands, toasted in a dry skillet over medium heat for 30 seconds
1/4 teaspoon ground cumin
1/4 teaspoon dry oregano
1 bay leaf
2 cups valencia short-grain rice

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

CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY



Camarones a La Veracruzana Con Arroz Verde ( Shrimp Veracruz Sty image

Shrimp are served with a salsa ranchero (country-style sauce)over a molded ring of green rice and garnished with parsley and avocado slices- muy bueno! Originally from a September 1978 issue of Bon Apetit that featured an article on Mexican Country Cooking.

Provided by Leslie in Texas

Categories     Long Grain Rice

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 tablespoons oil
2 large onions, peeled and sliced into rings
2 large green bell peppers, seeded and sliced into rings
2 cups fresh tomatoes (or canned)
2 -3 whole jalapenos (or Serrano)
salt & freshly ground black pepper, to taste
1/2 cup butter (1 stick)
1/2 cup olive oil
6 garlic cloves, minced (to taste)
3 lbs large shrimp, shelled, deveined and butterflied
3 tablespoons oil
1 1/2 cups unconverted long-grain rice
6 -8 anaheim chilies, deveined and seeded
3 tablespoons fresh parsley, chopped
1 garlic clove
3 cups water
salt & freshly ground black pepper, to taste
1/2 cup dry white wine
minced parsley, garnish
1 avocado, peeled, seeded, and thinly sliced, garnish

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.

Nutrition Facts : Calories 942.7, Fat 54.2, SaturatedFat 15.5, Cholesterol 386.3, Sodium 464.8, Carbohydrate 58.2, Fiber 6.1, Sugar 8, Protein 53

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