Prep 15 mins
Cook 20 mins
This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish.
- 3 1⁄2 cups rice
- 1⁄4 cup achiote oil (Achiote Oil)
- 3 ounces butter
- 2 onions, chopped
- 2 tomatoes, peeled and chopped
- 1 teaspoon curry powder
- 6 ounces tomato paste
- 1 1⁄2 lbs shrimp
- kosher salt
- lettuce (to garnish) or cooked green peas (to garnish)
- parmesan cheese, grated for garnish
- In a saucepan, combine rice, oil, 1 ounce of butter, 4 1/2 cup water, and salt to taste; let the rice cook, uncovered until it is nearly tender and little volcanos form, about 20 minutes.
- Remove from heat, stir once, cover, and let stand until the rest of the dish is finished.
- Meanwhile, in a skillet, saute onion in remaining butter for a few minutes; add tomatoes, tomato paste (mixed with 1/2 cup water), curry powder, and salt.
- Leave 4 shrimps whole, and cut the remainder into 3 pieces; add to sauce and cook until they just cook through and are opaque.
- Once the rice is done, stir in the sauce (removing the 4 whole shrimps that will garnish the plate); place into a bowl to form a mold.
- To serve, you can plate a little lettuce or green peas, turn the rice mold on top, then garnish with grated Parmesan and the whole shrimps.