Arroz Con Camerones

Prep Time: 0 Minutes

Cook Time: 40 Minutes

Ready In: 40 Minutes

Servings: 4

ARROZ CON CAMERONES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Huey Estate in Richardson, Texas in 1988.

Ingredients:

1 tablespoon olive oil plus 1/4 tablespoon ancho chili powder

1 small red onion finely chopped

4 scallions finely chopped

1/4 red bell pepper chopped

1 jalapeno pepper seeded and chopped

1 tablespoon hot pepper flakes

2 cloves garlic minced

1 tomato peeled seeded and chopped

1 tablespoon red wine vinegar

2 cups clam broth

1 pound large shrimp peeled and deveined with shells reserved

1 cups basmati rice

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Directions:

1. Heat oil in large skillet over medium heat for 3 minutes.
2. Add onions, scallions, peppers and garlic then cook 5 minutes.
3. Increase heat to high then stir in tomatoes and vinegar then cook 3 minutes.
4. Pour clam broth into a large saucepan then add shrimp shells and simmer 10 minutes.
5. While stock is simmering add rice to tomato mixture and cook 6 minutes.
6. Increase heat to high and strain stock into the pan and season with salt and pepper.
7. Bring to a boil then reduce heat to low and cover then cook 15 minutes.
8. Stir in shrimp then cover and cook 10 minutes then serve immediately.

By RecipeOfHealth.com