This Rice with Shrimp (Arroz con Camarones) is a flavorful dish. Perfect for a weeknight meal or a dinner party.
Colombians like rice and it is very hard to imagine a meal that does not include some type of rice dish. This Rice with Shrimp is popular in the Atlantic region of the country and it's the perfect one-pot meal. Filling and comforting with a wonderful combination of ingredients. I like to serve it with a green salad, lime wedges and avocado on the side.
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 for Rice with Shrimp
Shrimp. I like to use raw jumbo shrimp.
Vegetables: tomato, garlic, onion, scallions, carrots, peas, green beans, green and red bell pepper.
Spices: ground cumin, paprika, salt and pepper.
Rice. I like to use long grain white rice for this recipe.
Flavor: tomato paste and fish bouillon.
Oil: I like to use olive oil and butter for this recipe, but canola and vegetable oil will work too. Herbs: Parsley or cilantro will work to garnish this dish.
Rice with Shrimp Recipe (Arroz con Camarones)
- 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
- 2 garlic cloves finely chopped
- ¼ cup onion finely chopped
- 1 fish bouillon tablet
- ½ cup green pepper chopped
- ½ cup red bell pepper chopped
- 1 scallion finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 tablespoon tomato paste
- ½ cup frozen carrots green beans and peas
- Salt and Pepper
- 1 tablespoon chopped fresh parsley
- 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.
More shrimp dishes to try
Quinoa, Shrimp and Chimichurri Salad
delicious love shrimp and rice together
I love this dish, i've had it before and it is delicious.
I wish I could taste your delicious dish. 🙂
wow i must try this yummy dish some time tmrw.. yummm
We love shrimps (not my hubby:-( ), & we usually make shrimp fried rice. This sounds very different & more flavorful.
This is a winner - have you thought of opening up a restaurant to share all these wonderful recipes?
I love this rice! It looks delicious!
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.
Looks amazing! What a beautiful color!
I truly appreciate all your comments!
i love that technique of using the fish shells to flavor the stock
Este platillo suena delicioso, lo intentaré... mmmm
What a delicious and fantastic combination! yummy....
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!
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:)
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 😉
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
that looks so good! I'm going to try it!
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!
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.