Arroz con Camarones

This rice and shrimp dish has a lot of flavor, because the shrimp shells are blended into the stock, which is then be used to cook the rice. The rice will absorb the taste of the shrimp and will be packed with flavor and just delicious.

Ingredients

1 pound fresh and un-peeled shrimp

3 ½ cups water

1 cup rice

2 tablespoons olive oil

1 tablespoon butter

1 medium tomato, chopped

1 garlic clove, finely chopped

2 tablespoons onion, finely chopped

1 fish bouillon tablet (or one tablespoon fish sauce)

¼ cup green pepper, chopped

¼ cup red bell pepper, chopped

1 scallion, finely chopped

½ teaspoon ground cumin

¼ teaspoon paprika

1 tablespoon tomato paste

¼ cup frozen carrots (optional) and peas

Salt and Pepper

1 tablespoon chopped fresh parsley

Preperation

1. In a small pot place the un-peeled shrimp, fish bouillon tablet and water and cook for about 3 minutes on medium hight heat or until the shrimp turns pink they should be about half way cooked.

2. Transfer the shrimp to a bowl. Peel and put the shells back into the pot with the stock.  Continue to cook the stock.

3. Heat the olive oil and butter in a medium pot over medium- high heat. Add the onions and cook for 1 minute, add the garlic, green pepper, Red pepper, scallions and tomato. Cook for about 10 minutes.

4. Meanwhile, use an immulusion blender and blend the stock and the shrimp shells, shredding the shells.  Cook fo another 2 minutes. Pass the stock through a sieve and discard the shells and save the stock.  At this point you should have about 3 ½ cups of stock.  Because of the boiling, blending and straining you might have less, add a little water until you get to 3 ½ cups, I strain my stock right into a Pyrex 4 cup glass measuring cup so I can see how much I have.

5. Add the tomato paste to the peppers/onions mixture and turn up the heat, fry the tomatoe paste for two minutes constantly stirring which will give it a nutty flavor.  Add the rice to the tomato mixture, stirring until well coated. Add the stock, ground cumin, paprika, salt and black pepper and bring to a boil. Then reduce the heat to low, cover and simmer for 20 minutes. Add the shrimp, peas and carrots and cook for and additional 5 to 7 minutes.

6. Add fresh parsley and serve.

Serves: 4

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