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Рецепт Arroz Amarillo Con Camarones Yellow Rice And Shrimp Casserole
by Global Cookbook

Arroz Amarillo Con Camarones Yellow Rice And Shrimp Casserole
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Ингредиенты

  • 1/2 c. Extra virgin olive oil
  • 1 sm Onion, minced
  • 1 sm Green pepper, minced
  • 1 x Garlic clove, chopped
  • 1 x Parsley sprig
  • 1 lrg Ripe tomato peeled, seeded & minced
  • 1 x Bay leaf
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cumin
  • 1/4 tsp Thyme
  • 1 pch Saffron, toasted
  • 1 lb Shrimp, raw shelled, deveined
  • 1 c. -Warm water
  • 1/4 c. Dry white wine
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Salt
  • 1/2 tsp Warm sauce
  • 2 c. Long grain white rice
  • 2 1/2 c. -Water
  • 1/2 c. Beer Cooked peas Pimiento strips Parsley bouquets

Инструкции

  1. Use a 3-qt casserole with lid. An earthenware casserole is preferable, especially if you wish to add in a touch of Spain to a dinner party. However, I know which good earthenware is hard to find today. I have 2 casseroles which I've had for 15 years. Heat oil in casserole. Saute/fry onion and pepper till transparent. Add in garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat till mushy (about 15 min). The saffron should be toasting on the lid in the little brown paper. Add in the shrimp to the saute/fry and cook till it turns pink. Dissolve the saffron in the 1 c. warm water. Combine with wine, lemon juice, salt and warm sauce. Pour into casserole, stir to mix, and cook covered 10 min more. Now add in the rice and the 2 1/2 c. of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 min - NI UN MINUTO MAS!
  2. Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
  3. Pour beer over all. Cover again and allow to stand 15 min longer, before serving.