Shrimp and Rice
From sola 15 years ago
- 20 minutes to make
- Serves 4
This Caribbean dish is so easy to make but tastes delicious.Serve with black beans and plantains.Achitoe oil is made from annato seeds,it's bright yellow and imparts a subtle flavor
Ingredients
- 4 tbls.achiote oil shopping list
- 1 large onion,finely chopped shopping list
- 2 cloves garlic,minced shopping list
- 2 cups long grain rice shopping list
- 4 cups chicken stock,or vegetable,(I have used plain water with good results also) shopping list
- 2 medium tomatoes,peeled,seeded and chopped shopping list
- 1 tbls.fresh cilantro,chopped shopping list
- 1 Bay leaf shopping list
- salt,freshly ground pepper shopping list
- oil or butter shopping list
- 1 pound raw shrimp,peeled,deveined and cut into 1/2 inch pieces shopping list
How to make it
- Heat achiote oil in a heavy 10-12 inch frying pan (that has a lid).Saute onion and garlic until onion is tender,careful not to brown garlic.Add the rice,stir and cook until the rice has absorbed all the oil,taking care not to let it brown.
- Add the chicken stock,tomatoes,cilantro,bay leaf and salt and pepper to taste.
- Cover,and let cook at a gentle simmer until rice is tender and all liquid has been absorbed.(about 15-20 minutes)
- Heat a little oil oil or butter in a frying pan and toss shrimp in the fat over fairly high heat until pink,3 or 4 minuttes.Add the shrinp to the rice,mixing gently and cook covered,for a minute or so longer.It is important to not overcook the shrimp,as this toughens them.
- Serve with fresh hot pepper saucee.
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" It was excellent "
" It was excellent "