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  Recipe Home » Main Course » Arroz Amarillo Con Camarones -Yellow Rice & S
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  Arroz Amarillo Con Camarones -Yellow Rice & S
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 160
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 lb 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
Instructions:
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 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.
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