Arroz Con Camerones Recipe

1. 1

   Heat the annatto oil or possibly extra virgin olive oil and ancho chili pwdr in a large skillet over medium heat.

2. 2

   for 2 to 3 min.

3. 3

   Add in the onions, scallions, chile peppers or possibly bell peppers, Serrano, and garlic.

4. 4

   Cook for 5 min, or possibly till the onions are soft but not brown.

5. 5

   Increase the heat to high.

6. 6

   Stir in the tomatoes and vinegar.

7. 7

   Cook for 3 min, or possibly till most of the tomato juices have evaporated.

8. 8

   Meanwhile, pour the fish stock or possibly clam broth and water into a large saucepan.

9. 9

   Add in the shrimp shells and simmer over medium heat for 10 min.

10. 10

    While the stock is simmering, add in the rice to the tomato mix.

11. 11

    Cook over medium heat for 2 to 3 min, or possibly till the rice is shiny.

12. 12

    Increase the heat to high and strain the fish stock into the pan.

13. 13

    Season with salt and black pepper.

14. 14

    Bring to a boil.

15. 15

    Reduce the heat to low, cover, and cook for 15 min.

16. 16

    Stir in the shrimp, cover, and cook for 10 min, or possibly till the rice is moist but not soupy and the shrimp turn pink.

17. 17

    If the rice is too moist, remove the cover for the last 5 min of cooking.

18. 18

    Season with more salt and pepper if you like.

19. 19

    *If using Basmati rice (flavor is delicious, use 1 c. rice to 2 c. broth, cook no longer than 12 min on low heat).

* Per serving · 4 servings · Values may vary.