[CH] mex.032 Arroz Amarillo Con Camarones
Jim Weller (arcticchef@theedge.ca)
Thu, 06 May 2004 22:11:44 -0600
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Title: Arroz Amarillo Con Camarones
Yellow Rice & Shrimp Casserole
Categories: Seafood, Casseroles, Mexican, Rice
Yield: 6 Servings
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
Yellow Rice & Shrimp Casserole
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.
Source: Clarita's Cocina - by Clarita Garcia
Typos provided by: Karen Mintzias
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