• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

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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
    OK

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