Arroz amarillo con camarones (rice & shrimp casserole)

Yield: 6 Servings

Measure Ingredient
½ cup Olive oil
1.00 small Onion; chopped
1.00 small Green pepper; chopped
1.00 Garlic clove; minced
1.00 Parsley sprig
1.00 large Ripe tomato peeled, seeded & chopped
1.00 Bay leaf
¼ teaspoon Nutmeg
¼ teaspoon Cumin
¼ teaspoon Thyme
1.00 pinch Saffron; toasted
1.00 pounds Shrimp, raw shelled, deveined Hot water
¼ cup Dry white wine
1.00 tablespoon Lemon juice
1.00 tablespoon Salt
½ teaspoon Hot sauce
2.00 cup Long grain white rice Water
½ cup Beer
Cooked peas
Pimiento strips
Parsley bouquets

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 I've 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 2½ 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.

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