Thursday, May 6, 2010

How to cook Arroz con Camarones/ Shrimp Rice?: Peruvian Food!!!


Ingredients : 10 Servings

  • 2.2 lb (1 k) shrimp
  • 4 cups rice
  • ½ cup white wine
  • ½ cup beer
  • 13 garlic cloves, mashed
  • 1 cup chopped onion
  • 3 tablespoons ají panca / sundried red aji (chili) paste
  • 2 tablepoons paprika
  • 1.1 lb (½ k) green peas
  • 5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced
  • 4 sweet bell peppers, finely chopped
  • Vegetable oil
  • Salt
  • Minced parsley
  • ¼ teaspoon black pepper

Sauté 3 crushed garlic cloves with 2 tablespoons oil until golden in a medium size pan. Add 4 cups water, cover pan, bring to a boil and add rice. Cover pan.

Cook for 15 to 20 minutes, over moderate heat, or until rice is done. Add 1 tablespoon oil on top and mix the upper part of rice with a fork. Keep covered for 10 minutes. Cool.

Clean and devein shrimp. Separate corals and tails.

Boil water with salt in a large pan, add shrimp tails and cook for 2 minutes until they turn pink. Drain and reserve shrimp.

Sauté rest of crushed garlic cloves, onion, bell peppers, sundried red aji paste, paprika, fresh yellow aji, salt and pepper in a large frying pan.

Add beer and shrimp corals, boil a few minutes. Add white wine and cooked rice. Carefully stir, until rice gets a uniform color.

Continue cooking for a few minutes until rice dries and grains separate.

Serve on a platter. Decorate with peas, shrimp tails and finely chopped parsley.

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