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Arroz con Camarones

If you have the time, reserve the shrimp shells and sauté in a little olive oil. Add the chicken broth and simmer together for 10 minutes or so to infuse the broth with shrimp flavor. Strain and set aside until needed for the rice.


Ingredients
2
tablespoons
Olive Oil
3
slices
bacon, diced
3
cloves
garlic, finely chopped
1
medium onion, finely chopped
1
small green bell pepper, finely chopped
1
small red bell pepper, finely chopped
1
pound
medium shrimp, peeled and deveined)
3
cups
chicken broth
1
cup
canned diced tomatoes
1 1/2
cups
long-grain rice
1
teaspoon
achiote seasoning
2/3
cup
frozen green peas
kosher salt and freshly ground black pepper
Directions
In a 3-quart covered casserole or Dutch oven, heat oil. Add bacon and cook until just browned. Add garlic, onion, and bell peppers, and cook until onion is translucent.
Add shrimp and cook until shrimp turn pink, 2 to 3 minutes. Using tongs or fork, remove shrimp from pan and set aside on rimmed platter. Add broth, tomatoes, rice and achiote seasoning to pan. Bring to a boil, reduce a simmer, cover and cook until rice is fully cooked, 15 to 20 minutes.
Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper, to taste, and serve hot.

The base number of servings for this recipe is 6
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