Ingredients
- 1 tsp Annatto Oil or possibly 1 Tablespoons extra virgin olive oil + 1/4 teaspoon Ancho Chili Pwdr
- 1 sm red onion, finely minced
- 4 x scallions, finely minced
- 4 x rocotillo chile peppers, seeded and minced or possibly 1/4 red bell pepper, minced
- 1 x Serrano seeded and minced
- 1 tsp warm pepper flakes
- 2 x cloves garlic, chopped
- 1 x tomato, peeled, seeded and minced (I use two romas)
- 1 tsp red wine vinegar
- 2 1/4 c. Fish stock of 1 3/4 bottled clam broth + 1/2 c. water (I use all clam broth)
- 1 lb large shrimp, peeled and deveined (shells reserved)
- 1 1/2 c. long-grain white rice (I use Basmati rice) Salt and grnd black pepper
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Arroz Con Camerones
Servings: 4
Directions
- Heat the annatto oil or possibly extra virgin olive oil and ancho chili pwdr in a large skillet over medium heat. for 2 to 3 min. Add in the onions, scallions, chile peppers or possibly bell peppers, Serrano, and garlic. Cook for 5 min, or possibly till the onions are soft but not brown. Increase the heat to high. Stir in the tomatoes and vinegar. Cook for 3 min, or possibly till most of the tomato juices have evaporated.
- Meanwhile, pour the fish stock or possibly clam broth and water into a large saucepan.
- Add in the shrimp shells and simmer over medium heat for 10 min. While the stock is simmering, add in the rice to the tomato mix. Cook over medium heat for 2 to 3 min, or possibly till the rice is shiny. Increase the heat to high and strain the fish stock into the pan. Season with salt and black pepper. Bring to a boil. Reduce the heat to low, cover, and cook for 15 min. Stir in the shrimp, cover, and cook for 10 min, or possibly till the rice is moist but not soupy and the shrimp turn pink. If the rice is too moist, remove the cover for the last 5 min of cooking. Season with more salt and pepper if you like.
- Serves 4
- *If using Basmati rice (flavor is delicious, use 1 c. rice to 2 c. broth, cook no longer than 12 min on low heat).
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