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Recipe Name: Arroz Amarillo Con Camarones -yellow Rice & Shrimp Casser Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Olive oil
1 Onion, chopped
1 Green pepper, chopped
1 Garlic clove, minced
1 Parsley sprig
1 Ripe tomato
peeled seeded & chopped
1 Bay leaf
1/4 Teaspoon(s) Nutmeg
1/4 Teaspoon(s) Cumin
1/4 Teaspoon(s) Thyme
1 Pinch(s) Saffron, toasted
1 Pound(s) Shrimp, raw
shelled deveined
1 Cup(s) Hot water
1/4 Cup(s) Dry white wine
1 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Salt
1/2 Teaspoon(s) Hot sauce
2 Cup(s) Long grain white rice
2 1/2 Cup(s) Water
1/2 Cup(s) beer
Cooked peas
Pimiento strips
Parsley bouquets
Use a 3-quart casserole with lid. An earthenware casserole is
preferable, especially if you wish to add a touch of Spain to a dinner
party. However, I know that good earthenware is hard to find today. I
have 2 casseroles that I've had for 15 years. Heat oil in casserole.
Saute onion and pepper until transparent. Add garlic, parsley,
tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook
over low heat until mushy (about 15 minutes). The saffron should be
toasting on the lid in the little brown paper. Add the shrimp to the
saute and cook until it turns pink. Dissolve the saffron in the 1 cup
hot water. Combine with wine, lemon juice, salt and hot sauce. Pour
into casserole, stir to mix, and cook covered 10 minutes more. Now add
the rice and the 2 1/2 cups of water. Distribute ingredients well in
casserole. Bring to a quick boil, STIR ONCE, and place in preheated
325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from
oven, uncover, and garnish with peas, pimientos, and parsley. Pour
beer over all. Cover again and allow to stand 15 minutes longer,
before serving. File

Nutrition (calculated from recipe ingredients)
Calories: 349
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 95.3mg
Sodium: 1703.5mg
Potassium: 293.4mg
Carbohydrates: 26.3g
Fiber: 3.1g
Sugar: 4g
Protein: 14.8g

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