Arroz Amarillo Con Camarones-Yellow Rice & Shrimp
Yield
4 servingsPrep
15 minCook
65 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
green bell peppers
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
parsley sprigs
|
*
|
| 1 | large |
tomatoes
ripe, peeled, seeded and chopped |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | pinch |
saffron threads
toasted |
*
|
| 1 | pound |
shrimp
shelled, deveined |
*
|
| 1 | cup |
water
hot |
|
| ¼ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 2 | cups |
long grain rice
white |
|
| 2 ½ | cups |
water
|
|
| ½ | cup |
beer
|
|
| 1 | x |
green peas
cooked |
*
|
| 1 | x |
pimiento strips
|
* |
| 1 | x |
parsley leaves
bouquets |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | small |
green bell peppers
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
parsley sprigs
|
*
|
| 1 | large |
tomatoes
ripe, peeled, seeded and chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
nutmeg
|
|
| 1.3 | ml |
cumin
|
|
| 1.3 | ml |
thyme
|
*
|
| 1 | pinch |
saffron threads
toasted |
*
|
| 453.6 | g |
shrimp
shelled, deveined |
*
|
| 237 | ml |
water
hot |
|
| 59 | ml |
white wine
dry |
*
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 473 | ml |
long grain rice
white |
|
| 591 | ml |
water
|
|
| 118 | ml |
beer
|
|
| 1 | x |
green peas
cooked |
*
|
| 1 | x |
pimiento strips
|
* |
| 1 | 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.
