Arroz Con Camerones
From chefmeow 15 years ago
- 40 minutes to make
- Serves 4
ARROZ CON CAMERONES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.
Ingredients
- 1 tablespoon olive oil plus 1/4 tablespoon ancho chili powder shopping list
- 1 small red onion finely chopped shopping list
- 4 scallions finely chopped shopping list
- 1/4 red bell pepper chopped shopping list
- 1 jalapeno pepper seeded and chopped shopping list
- 1 tablespoon hot pepper flakes shopping list
- 2 cloves garlic minced shopping list
- 1 tomato peeled seeded and chopped shopping list
- 1 tablespoon red wine vinegar shopping list
- 2 cups clam broth shopping list
- 1 pound large shrimp peeled and deveined with shells reserved shopping list
- 1 cups basmati rice shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Heat oil in large skillet over medium heat for 3 minutes.
- Add onions, scallions, peppers and garlic then cook 5 minutes.
- Increase heat to high then stir in tomatoes and vinegar then cook 3 minutes.
- Pour clam broth into a large saucepan then add shrimp shells and simmer 10 minutes.
- While stock is simmering add rice to tomato mixture and cook 6 minutes.
- Increase heat to high and strain stock into the pan and season with salt and pepper.
- Bring to a boil then reduce heat to low and cover then cook 15 minutes.
- Stir in shrimp then cover and cook 10 minutes then serve immediately.
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