Saffron Arroz Con Camarones Saffron Rice With Shrimp 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.

RICE WITH CHORIZO AND SHRIMP - ARROZ CON CHORIZO Y CAMARONES



Rice with chorizo and shrimp - Arroz con chorizo y camarones image

Rice with chorizo and shrimp, also known as arroz con chorizo y camarones, made with rice and chorizo cooked in a seafood broth with shrimp, onions, peppers, garlic, tomatoes, and parsley.

Provided by Layla Pujol

Categories     Main Course

Time 1h

Number Of Ingredients 16

2 tbs olive oil
1 white onion (diced)
2 bell peppers (any color, diced)
2 roma tomatoes (peeled and diced)
6 garlic cloves (crushed)
2 cups long grain rice (uncooked)
3 cups seafood stock - can also use chicken broth
1 1/2 lb chorizo (sliced)
2 lb raw shrimp (peeled and deveined)
2 tbs finely chopped parsley or cilantro
Salt to taste
Avocado slices
Onion and tomato curtido
Fried sweet plantains
Aji or hot sauce
Lemon slices

Steps:

  • Heat the olive oil over medium heat in a large sauté pan; add the onions and peppers, cook for about 5 minutes.
  • Stir in the crushed garlic, mix well.
  • Add the diced tomatoes, mix well and cook for another 5 minutes.
  • Add the rice and stir for about 2 minutes.
  • Add the chorizo slices and the seafood stock, stir well and bring to a boil.
  • Reduce heat to a simmer, cover and cook for about 15-20 minutes.
  • Add the shrimp, cover the pan, and let cook until the shrimp are done, about 8 minutes.
  • Stir the shrimp into the rice and sprinkle with chopped parsley or cilantro.
  • Serve with fried ripe plantains, tomato and onion curtido, aji or hot sauce, and avocado slices.

ARROZ CON CAMARONES (SPANISH STYLE SHRIMP & RICE)



Arroz con Camarones (Spanish Style Shrimp & Rice) image

You have heard of chicken and rice AKA arroz con pollo....well same perfection but with shrimp....delicious

Provided by Monika Rosales

Categories     Seafood

Time 1h

Number Of Ingredients 14

1 lb large shrimp( cleaned and deveined)
1 c parboiled rice
1/2 small onion, diced
1/2 small green pepper, diced
3 garlic cloves, smashed
2 Tbsp olive oil
1/4 c green olives
1 small can, red pimentoes
1 can(s) tomato sauce
2 c water
1 bay leaf
pinch oregano, dried
1/2 c white wine
1 pkg sazon seasoning

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.

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

SAUTEED SAFFRON SHRIMP



Sauteed Saffron Shrimp image

Sauteed saffron shrimp are a beautiful yellow color with a delectable flavor. Ready in just minutes with a simple white wine and saffron marinade!

Provided by Katie Moseman

Time 8m

Number Of Ingredients 5

1/4 cup white wine
1/2 teaspoon saffron threads
2 tablespoons extra virgin olive oil
1 pound shrimp (cleaned, with shells removed)
sea salt (to taste)

Steps:

  • Soak the saffron threads in the white wine at room temperature overnight.
  • Toss the shrimp with the white wine, saffron, and olive oil. Set aside while you preheat a large nonstick skillet to medium heat. It's hot enough when few drops of water dropped in the pan immediately hiss into steam.
  • Saute the shrimp until firm and no longer translucent, about 3 or 4 minutes. Serve immediately. (I paired this shrimp with Veetee Spicy Spanish Style Rice.)

Nutrition Facts : Calories 167 kcal, ServingSize 1 serving

A MODERN VERSION OF AN ANCIENT PAELLA: SAFFRON RICE WITH CHICKEN, SHRIMP, STRINGBEANS, AND SNAILS



A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails image

Provided by Food Network

Time 1h15m

Yield 4 main course servings

Number Of Ingredients 16

1/2 pound medium-size shrimp (about 12)
Salt
1/2 teaspoon freshly ground coarse black pepper
1 tablespoon Spanish extra-virgin olive oil
2 large chicken thighs, boned, each cut in quarters
2 ounces chorizo, sliced thin
2 large shallots, chopped
3 medium cloves garlic, chopped
2 ounces string beans, cut in 1/2-inch lengths
1 cup Spanish short-grained rice (or use Italian short-grained rice)
1/2 cup very finely minced fresh parsley leaves
2 cups rich chicken stock
1/2 teaspoon saffron threads
1 teaspoon sweet Spanish paprika
12 large canned snails
1 large red pepper, roasted, peeled and seeded (optional)

Steps:

  • Butterfly each shrimp by cutting along the back, through the shell, to remove the black vein. Rinse, then spread each shrimp wide open, leaving the shell on. Sprinkle with salt and the freshly ground black pepper. Set aside for 1/2 hour. In a large, heavy pan, with a tight-fitting lid - preferably a large wok - heat the olive oil over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the hot oil, skin-side down. Cook for 2 minutes, or until the skin just begins to brown. Add the chorizo slices, and toss them with the chicken. Cook for 1 minute. Add the shallots, garlic and string beans. Mix well. Add the rice and half of the parsley, stirring to coat the rice thoroughly with oil. Add the chicken stock, saffron and paprika. Stir well. Bring the mixture to a boil, reduce the heat, cover, and simmer for 15 minutes. Lift the cover, embed the shrimp in the top part of the rice, then scatter the snails around the shrimp. If you are using the red pepper, cut it into 8 strips and arrange it in the rice in a decorative pattern. Cover, and cook for 10 minutes more, or until almost all the liquid has been absorbed and the rice is just cooked. Serve at the table out of the cooking vessel, sprinkling the portions with the remaining parsley.

ASOPAO DE GANDULES CON CAMARONES



Asopao De Gandules Con Camarones image

This soup inclues rice, green pigeon peas, and shrimps. It is the perfect food for a cold day. Add some avocado slices and some warm bread... yum yum!

Provided by l0ve2c00k

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups water
1 (15 ounce) can green pigeon peas (gandules)
3 tablespoons sofrito sauce
1 cup long grain rice
sazon goya con culantro y achiote (to taste)
1 tablespoon tomato paste
1 tablespoon oregano
3 bay leaves
salt
adobo seasoning (to taste)
10 -15 large shrimp

Steps:

  • In a large 8QT pot, add all ingredients. Bring to a boil and cook for about 10 minutes. Bring heat to medium, continue cooking until is not to watery and not too dry.

Nutrition Facts : Calories 275.6, Fat 1, SaturatedFat 0.2, Cholesterol 13.4, Sodium 45, Carbohydrate 52.3, Fiber 8.4, Sugar 0.3, Protein 14.7

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