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1
Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic, let rest for an hour.
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2
Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
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3
Remove the shrimp from the water and reserve 3 1/2 cups of the water they cooked in to prepare the rice (add more water if needed).
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4
Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish.
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5
Chop the shrimp that are not being used for the garnish.
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6
Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
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7
Add the rice to the garlic and oil, mix well until the rice is coated with oil.
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8
Add the 2 1/2 cups of water that was used to boil the shrimp.
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9
Bring to boil and reduce heat to low.
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10
In the meantime, melt the butter over medium heat in a large saute pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin.
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11
Cook for about 10 minutes, stirring often.
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12
Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
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13
Mix in the sauteed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
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14
Add the remaining shrimp during the last minutes and mix well.
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15
Taste and add salt and pepper if needed.
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16
Sprinkle with chopped parsley and garnish with shrimp with tails on.
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17
Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.
