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Arroz Con Camarones (Rice with Shrimp)

Demonstrated by: Laura and Julie Robley.
Puerto Rican Recipes - June 1, 1998.

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Ingredients:

Arroz Con Camarones (Rice with Shrimp)

  • 3 cups rice
  • 1 pkg (1 1/2 oz) dried shrimp
  • 3 cups water
  • 6 tablespoons achiote oil
  • 1/2 lb pork, thinly sliced
  • 2 teaspoons finely minced garlic
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1 can (8 oz) tomato sauce
  • 1 cup minced Chinese parsley (cilantro)
  • 1 tablespoon dried oregano leaves, crushed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper

Directions:

  1. Wash and drain rice.
  2. Soak shrimp in one cup of the water for about 30 minutes then drain, reserving the liquid on the side.
  3. Add enough water to make 1 cup; set aside.
  4. In a large skillet, heat 3 tablespoons of the achiote oil.
  5. Sauté pork, garlic, shrimp, onion, and green pepper.
  6. Add tomato sauce, parsley, oregano, salt, pepper and the remaining 3 tablespoons achiote oil; cook for a few more minutes.
  7. Add the reserved liquid, the remaining 2 cups water, and the rice.
  8. Cover and cook for about 45 more minutes, stirring occasionally.

Makes 8 to 10 servings.

Achiote Oil:

  1. In a small saucepan, combine 1 cup achiote seed and 2 1/2 cups salad oil.
  2. Cook over low heat for 5 minutes or until oil has a rich red color; strain.
  3. Refrigerate in a covered glass container until ready to use.

Make 2 1/2 cups.

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