Here’s another one of my hubby’s favorite dishes…we always make this one together…usually on a Saturday evening while enjoying a glass of wine. If the boys aren’t home to share the meal we save it for tomorrow’s lunch…always a winner!
Arroz con Camarones
20 shrimp, deveined tails on
5 cups water
extra virgin olive oil
2 large carrots
1 large red pepper
2 celery sticks
4 garlic cloves
2 cups Jasmine rice
2 envelopes Goya Sazón with Coriander & Annatto
salt & fresh ground pepper
1 tablespoon butter
2 tablespoons capers, drained
Peel the tails off the shrimp and place the tails in a stock pot. Add the water; set aside. Peel and dice the carrots; add a handful to the shrimp tails in the stock pot. Chop the red pepper; reserve the scraps and add to the shrimp tails in the stock pot. Dice the celery sticks; reserve the scraps & leaves and add to the shrimp tails in the stock pot. Season with 1 teaspoon salt and some fresh ground pepper. Bring to a boil, reduce heat and simmer 15-20 minutes.
Meanwhile, heat 1-2 tablespoons extra virgin olive oil in a deep skillet. Add the remaining diced carrots, red pepper and celery. Sauté 8-10 minutes on medium-medium high heat. Mince three of the garlic cloves and add to the skillet; sauté another minute. Add the rice; sauté 3-4 minutes. Sprinkle in the Goya Sazón with Coriander & Annatto packets. Stir to combine. Drain the shrimp-water and add to the rice in the skillet. Bring to a soft boil and simmer 15-20 minutes until rice is tender; seasoning with additional salt and pepper as needed.
About five minutes before serving, in a medium skillet, heat a little extra virgin olive oil and the butter along with the last garlic clove (minced). Add the shrimp; sauté a minute or two then stir into the rice mixture. Sprinkle the top with the capers. Scoop onto plates and serve hot. Makes 4 servings.
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