Arroz Amarillo Con Camarones -yellow Rice & S Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
1 small: Onion, chopped
1 small: Green pepper, chopped
1: Garlic clove, minced
1: Parsley sprig,
1 large: Ripe tomato peeled, seeded & chopped
1: Bay leaf,
1/4 tsp: Nutmeg,
1/4 tsp: Cumin,
1/4 tsp: Thyme,
1 pinch: Saffron, toasted
1 lbs: Shrimp, raw shelled, deveined
1 cup: -Hot water,
1/4 cup: Dry white wine,
1 tbsp: Lemon juice,
1 tbsp: Salt,
1/2 tsp: Hot sauce,
2 cup: Long grain white rice,
2 1/2 cup: -Water,
1/2 cup: Beer,
Cooked peas,
Pimiento strips,
Parsley 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. However, I know that good earthenware is hard to find
today. I have 2 casseroles that Ive had for 15 years. Heat oil in
casserole. Saute 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 saute 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 2 1/2 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 - NI UN MINUTO MAS! 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.
Source from luhu.jp
preferable, especially if you wish to add a touch of Spain to a
dinner party. However, I know that good earthenware is hard to find
today. I have 2 casseroles that Ive had for 15 years. Heat oil in
casserole. Saute 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 saute 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 2 1/2 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 - NI UN MINUTO MAS! 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.
Source from luhu.jp