Arroz con Camarones
Arroz con Camarones is a flavorful and satisfying dish, perfect for a weeknight dinner or to serve to guests. This Peruvian-style recipe features succulent shrimp and perfectly cooked rice infused with spices and vegetables.
Ingredients
- 1 pound shrimp large or jumbo, peeled and deveined
- 1 ½ cups long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 medium bell pepper finely chopped
- 3 cloves garlic minced
- 1/4 cup sofrito
- 1 tablespoon Aji Amarillo Paste
- 1 tablespoon tomato paste
- 3 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup cilantro chopped
- Salt and Pepper to taste
Instructions
- If using frozen shrimp, make sure they're completely thawed. Pat the shrimp dry with paper towels and season them generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic, sofrito, aji amarillo paste, and tomato paste to the pot. Cook, stirring constantly, for about 1 minute, until fragrant.
- Add the rinsed rice to the pot and stir well to coat it with the spice mixture. Cook for about 2 minutes, stirring frequently, until the rice is lightly toasted.
- Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the rice is almost cooked through.
- Stir in the seasoned shrimp and frozen peas. Cover the pot again and continue to simmer for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is tender.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork.
- Stir in the chopped cilantro and serve immediately with lime wedges.