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ARROZ AMARILLO CON CAMARONES -YELLOW RICE & S
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 c Olive oil
1 sm Onion -- chopped
1 sm Green pepper -- chopped
1 Garlic clove -- minced
1 Parsley sprig
1 lg Ripe tomato
- peeled, seeded & chopped
1 Bay leaf
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Thyme
1 pn Saffron -- toasted
1 lb Shrimp, raw
- shelled, deveined
1 c -Hot water
1/4 c Dry white wine
1 tb Lemon juice
1 tb Salt
1/2 ts Hot sauce
2 c Long grain white rice
2 1/2 c -Water
1/2 c 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 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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