ARROZ CON CAMARONES OR SHRIMP RICE
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
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
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
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 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
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
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
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)
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
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
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
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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