Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole
Submitted by taytaysmom
Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis is the kind of one-pot showpiece that turns a Tuesday dinner into a Spanish dinner party.
Shrimp sizzle in a fragrant base of sauteed onion, green pepper, garlic, and tomato seasoned with nutmeg, cumin, and thyme. Saffron threads dissolve into hot water, turning the rice a gorgeous golden yellow as everything bakes together in the oven.
The finishing move is what makes it unforgettable: a pour of beer over the top just before you cover and let it steam for 15 minutes. The peas, pimientos, and fresh parsley garnish bring color and freshness to every serving.
Use an earthenware casserole if you have one. It’s traditional, and it looks stunning going straight from oven to table.
Pro Tips
- Toast the saffron on the casserole lid while the base cooks. The gentle heat blooms the flavor
- Stir the rice only once after adding it. Over-stirring releases starch and makes it sticky
- Use raw, shell-on shrimp and peel them yourself for the best flavor
- Any light lager works for the beer. Nothing too hoppy
Ingredients
Directions
Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party.
Heat oil in casserole. Sauté onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper.
Add the shrimp to the sauté and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce.
Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2½ cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.
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