Arroz con Camarones (Yellow Rice with Shrimp)
The perfect Sunday dinner! This mouthwatering arroz con camarones dish is made with Spanish yellow rice, a rich Cuban sofrito, aromatic spices, and succulent shrimp simmered in a simple homemade shrimp stock (which you can make in advance!). The rice cooks in just 25 minutes once the homemade shrimp stock is made.
Ingredients
- 2 lbs large shrimp, unpeeled
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 3 cloves garlic, minced
- 4 ounces pimentos, drained and sliced
- 8 ounces tomato sauce
- 2 cups uncooked long-grain rice, washed and rinsed
- 3 cups shrimp stock, (instructions below)
- 1/2 cup chicken stock
- 1/4 teaspoon ground cumin
- 1/8 teaspoon Bijol, annatto, or turmeric powder to color the rice
- 1 bay leaf
- Salt + pepper to taste
- 1/2 cup frozen peas
Instructions
Homemade Shrimp Stock
- Peel the shrimp and save the shells. You should have about 4 cups of shells from 2lbs of large shrimp.
- In a saucepan, add cold water, the shrimp shells, and 1/2 teaspoon salt. Bring to a boil and cook for 10 minutes. Strain the broth through a fine mesh strainer. Set aside.
- You can make the stock up to 2 days in advance and store it in the fridge until ready to use. Let it cool completely before transferring it to an airtight container. You can also freeze for up to 3 months in a resealable freezer bag.
Arroz Con Camarones
- In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 2-3 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, shrimp stock, chicken stock, ground cumin, Bijol, bay leaf, salt, and pepper to taste. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from the heat but keep the lid on for another 5-10 minutes.
- In the meantime, cook the shrimp. Season the shrimp with salt + pepper to taste. In a large skillet, heat the remaining tablespoon of olive oil at medium heat. Cook the shrimp for 2-3 minutes until they turn pink. Careful not to overcook or they will be rubbery. Set aside.
- Remove the lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until all is well combined. Serve immediately. Enjoy!
Serving: 1serving, Calories: 323kcal, Carbohydrates: 57g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 212mg, Potassium: 320mg, Fiber: 3g, Sugar: 4g, Vitamin A: 806IU, Vitamin C: 35mg, Calcium: 35mg, Iron: 2mg
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