Prep 1 hr 20 mins
Cook 1 hr
A South American recipe from http://laylita.com. "Arroz con camarones or shrimp rice is a classic Ecuadorian and South American dish from the coastal areas consisting of rice cooked in a shrimp broth and mixed with shrimp, sautéed onions, peppers, tomatoes, garlic, cumin, achiote and parsley." Notice that you leave the shells on the shrimp for first three steps. I did increase the water needed to cook the rice as suggested by first reviewer.
- 2 lbs raw shrimp, shells on, deveined
- 2 teaspoons cumin, divided
- 4 garlic cloves, crushed
- 4 garlic cloves, minced
- 2 tablespoons canola oil
- 2 cups uncooked rice
- 3 tablespoons butter
- 1 red onion, diced
- 1 bell pepper, diced
- 2 tomatoes, peeled and seeded, diced
- 3 tablespoons parsley, finely chopped, plus more to garnish
- 1 teaspoon achiote powder
- 1⁄2 cup white wine
- salt and pepper
- Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour.
- 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 3 ½ cups of the water they cooked in to prepare the rice (add more water if needed).
- 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 the shrimp that are not being used for the garnish.
- 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.
This has great flavor, but I think the liquid measurements are way off. That's an easy fix though. Other than that, family really liked the flavor of the dish. It would have been a five star if there was enough liquid to cook rice thoroughly.