Arroz Caldoso de Camarones (Shrimp Soupy Rice)
Ingredients
- 2 tablespoons of butter
- 1 garlic clove minced
- 1 onion finely chopped
- 1 red bell pepper chopped
- ½ cup grated carrot
- ½ cup white rice
- 3 cups shrimp stock
- 1 cup crushed tomatoes
- 1 pound of shrimp peeled and deveined
- 1 cup frozen peas
- 2 tablespoons fresh cilantro
- Salt and ground pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the garlic, onion, red bell pepper and grated carrots. Cook until the vegetables are soft, about 4 minutes. Add the rice and cook, stirring, about 1 minute.
- Increase the heat to medium-high, add the stock and bring to a boil. Reduce the heat to low, cover and simmer until the rice is tender, about 15 minutes. Add the crushed tomatoes,½ cup of water, shrimp and peas.
- Cook, stirring occasionally, for 5 minutes more. Season with salt and pepper. Sprinkle fresh cilantro and serve immediately.
Notes
Cook’s Note: If you don’t have shrimp stock for this recipe, simmer the shrimp shells in water with 1 onion and 2 peeled carrots for about 30 minutes.
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