Recipe 4 All: Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser Recipe — Every recipe in the World on this site.

Recipe 4 All: Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser Recipe

Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser

Yield: 6 servings
½cups Olive oil
1sm Onion; chopped
1sm Green pepper; chopped
1  Garlic clove; minced
1  Parsley sprig
1lg Ripe tomato
1  Bay leaf
¼teaspoon Nutmeg
¼teaspoon Cumin
¼teaspoon Thyme
1pn Saffron; toasted
1lb Shrimp, raw
1cups -Hot water
¼cups Dry white wine
1tablespoon Lemon juice
1tablespoon Salt
½teaspoon Hot sauce
2cups Long grain white rice
cups -Water
½cups 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.

: ISBN: 0-942084-74-8

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