Rice with Shrimp Recipe (Arroz con Camarones)
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 355kcalCarbohydrates: 47gProtein: 21gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 143mgSodium: 771mgPotassium: 461mgFiber: 3gSugar: 3gVitamin A: 2472IUVitamin C: 50mgCalcium: 109mgIron: 2mg
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