Cuban Shrimp & Rice (Arroz Con Camarones Cubanos)
-1 lb. medium raw Shrimp, washed carefully, peeled and de-veined.
-Â½ cup Olive Oil
-3 cloves Garlic, peeled, mashed and minced.
-1 medium yellow Onion, peeled with ends discarded, coarsely chopped.
-Â½ small Green Pepper, ends, seeds and pith removed and discarded, chopped 1/4" pieces.
-2 long ribs of Celery Heart, sliced very thinly. Reserve the leaves as garnish.
-1 Cup thoroughly ripe Tomatoes, peeled and cored. Seeds removed and discarded.
-1 Cup small Green Peas
-Â¼ teaspoon Saffron
-Â½ teaspoon Complete Seasoning (Sazon Completo)
-1 Tablespoon Salt
-1 teaspoon ground Black Pepper
-1 teaspoon ground Cayenne Pepper
-1Â½ Cups of Yellow Rice
-1Â½ Cups low fat Chicken Broth
-Â½ cup Pimento (garnish)
-Â¼ cup chopped Parsley (garnish)
-1 Cup of Water, as needed
Pre-heat oven to 350Â°.
After peeling, re-wash and inspect the shrimp. Drain and set aside.
In a large Dutch oven with a cover, heat the olive oil on the stovetop over medium heat.
To the heated oil add the onion, garlic, celery and green pepper. As the onion begins to turn translucent, quickly add the raw prepared shrimp.
When the shrimp begins to turn pink, add chicken broth, tomatoes and all dry seasonings.
Bring the shrimp mixture to a boil and add the rice.
Stir to mix all ingredients thoroughly.
Add in the cup of water, as needed, to the boiling mixture. Do not make too watery.
Add in the peas. Stir to mix thoroughly.
Cover tightly and place into the pre-heated 350Â° oven for 30 minutes.
Do not remove the cover. Remove pot from the oven and let stand, covered, for 10 more minutes.
When served, garnish with chopped pimento, celery leaves and fresh parsley. (optional)