Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole

Name: Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; onions; green bell peppers; garlic cloves; parsley sprigs; tomatoes; bay leaves; nutmeg; cumin; thyme; saffron threads; shrimp; water; white wine; lemon juice; salt; red hot pepper sauce; rice; water; beer; green peas; pimiento strips; parsley leaves

Submitted by taytaysmom

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

CUP OLIVE OIL

SMALL ONIONS
chopped

SMALL GREEN BELL PEPPERS
chopped

EACH GARLIC CLOVES
minced

EACH PARSLEY SPRIGS *

LARGE TOMATOES
peeled, seeded & chopped

EACH BAY LEAVES *

TEASPOON NUTMEG

TEASPOON CUMIN

TEASPOON THYME *

PINCH SAFFRON THREADS
toasted *

POUND SHRIMP
raw, shelled, deveined

CUP WATER
hot

CUP WHITE WINE
dry *

TABLESPOON LEMON JUICE

TABLESPOON SALT

TEASPOON RED HOT PEPPER SAUCE

CUPS RICE
long grain white

2 ½

CUPS WATER

CUP BEER

X GREEN PEAS
cooked *

X PIMIENTO STRIPS *

X PARSLEY LEAVES
bouquets *

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.