This post is also available in Spanish
Colombians like rice and it is very hard to imagine a meal that does not include some type of rice dish. This Arroz con Camarones or rice and shrimp dish has a lot of flavor, because we’ll blend the shrimp shells into the stock, which will then be used to cook the rice. The rice will absorb the taste of the shrimp and will be packed with flavor and just delicious.
Ingredients
(4 servings)
- 1 pound fresh and un-peeled shrimp
- 3 ½ cups water
- 1 cup rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium tomato, chopped
- 1 garlic clove, finely chopped
- 2 tablespoons onion, finely chopped
- 1 fish bouillon tablet
- ¼ cup green pepper, chopped
- ¼ cup red bell pepper, chopped
- 1 scallion, finely chopped
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1 tablespoon tomato paste
- ¼ cup frozen carrots, green beans and peas
- Salt and Pepper
- 1 tablespoon chopped fresh parsley
Directions
- In a small pot place the un-peeled shrimp, fish bouillon tablet and water and cook for about 3 minutes or until the shrimp turns pink.
- Transfer the shrimp to a bowl. Peel and save the shells and the stock to use later.
- Heat the olive oil and butter in a medium pot over medium- high heat. Add the onions and cook for 1 minute, add the garlic, green pepper, Red pepper, scallions and tomato. Cook for about 10 minutes.
- Meanwhile, place the shrimp shells and stock in a blender and blend for 2 minutes. Pass through a sieve and discard the shells and save the stock.
- Add the rice to the tomato mixture, stirring until well coated. Add the stock, tomato paste, ground cumin, paprika, salt and black pepper and bring to a boil. Then reduce the heat to low, cover and simmer for 20 minutes. Add the shrimp, peas and carrots and cook for and additional 5 to 7 minutes.
- Add fresh parsley and serve.
Related Posts
This was printed from MyColombianRecipes.com
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
rebecca subbiah says
delicious love shrimp and rice together
sarah says
I love this dish, i’ve had it before and it is delicious.
Hélène says
I wish I could taste your delicious dish. 🙂
nora@ffr says
wow i must try this yummy dish some time tmrw.. yummm
Soma says
We love shrimps (not my hubby:-( ), & we usually make shrimp fried rice. This sounds very different & more flavorful.
Oysterculture says
This is a winner – have you thought of opening up a restaurant to share all these wonderful recipes?
Karine says
I love this rice! It looks delicious!
Velva says
Last night we had wine club. During the course of the evening, a friend of ours commented on seeing your blog. He felt immediate kin to you….He was born and raised in Columbia and now lives in the U.S…. A foodie himself, he was very appreciative of your blog. Don’t be surprised if you have a new follower.
Velva
John says
Looks amazing! What a beautiful color!
Erica says
I truly appreciate all your comments!
justcooknyc says
i love that technique of using the fish shells to flavor the stock
kristy says
What a delicious and fantastic combination! yummy….
Ziho says
Este platillo suena delicioso, lo intentaré… mmmm
marya says
hmmm i can just taste that rice! yum yum! we have what is called arroz a la valenciana too but i dont have any idea how to make it. Will make this one for sure!
Anonymous says
I just made this recipe I never had this kind of dish, we’re rice eaters though i love pasta hubby will divorce me if i make more:)
Adriana says
I made this dish yesterday and my husband loved it! Very tasty! I think I just need to practice more though. Quedó como masacotudo….creo que me faltó dejarlo secar un poco mas antes de agregarle los camarones y las verduras al final 😉
Amy Johansen says
Just got back from Ecuador, and had this dish. 🙂 My husbands mom was supposed to give me a recipe for it, but I forgot (his parents are not native Ecuadorian’s, they emigrated there last year), but I decided to try to find one that sounded similar to the one she had, and this one sounded pretty much the same, so I am making it right now, then I will get hers and compare it. lol
Anyway, thanks for posting this! 🙂
God Bless ~Amy
jen says
that looks so good! I’m going to try it!
Mark says
This is served at my favorite Mexican restaurant in Memphis, TN, (El Mezcal) with cubed pineapple mixed in. I don’t know if this is a traditional ingrediant, but it is certainly yummy. I will attempt to make this recipe just as described, however. Thanks!
Mary says
This worked great when I made tonight. Thank you!! Has anyone ever tried making a triple recipie? Want to make for a group but not sure if will turn out the same.