Arroz con Camarones (Rice with Shrimp)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4 1/2
cup(s) water
750
gr fresh shrimp
2
piece(s) cups of rice (washed)
Directions
- Sofrito: 2 tablespoons tomato paste · 4 stalks of green onion, chopped · 2 ripe tomatoes, peeled and chopped · 1 red bell pepper, sliced into strips · 4 garlic cloves, chopped · 4 criollo peppers, chopped · 4 tablespoons oil · salt, cumin, and pepper to taste.
- Sauté all the sofrito ingredients in the oil, stirring until a smooth sauce is obtained.
- Put the shrimp in boiling water until they turn red (approximately 3 minutes); remove them, peel them, and separate the heads, which should be ground very well in a mortar.
- Put the rice in the hot sofrito for 5 minutes, stirring, add the water, leave on medium heat until it begins to dry.
- Add the shrimp, stir, cover and leave on low heat so the rice finishes drying.
- It should remain slightly moist.
- Arroz con chipichipi Barranquilla, atlántiCo