Colombian-Style Arroz con Camarones (Shrimp Rice)
Arroz con Camarones is a beloved Colombian dish that combines succulent shrimp with seasoned rice and flavorful vegetables, enveloped in a rich coconut milk sauce. Make your next meal a culinary adventure with this vibrant and aromatic recipe that captures the heart of Colombian cuisine.
Ingredients
🍤 500g shrimp, peeled and deveined, frozen MarySol "Mazzancolle Tropicali"
🍚 500g long-grain white rice
🥥 200ml coconut milk, Aroy-D Coconut Milk
🍅 6 tablespoons tomato paste, Pam Passata di Pomodoro
🧅 2 small red onions
🌶️ 1 red bell pepper
🧄 3 large cloves garlic
🟠 Achiote oil
🌻 Sunflower oil
🌿 1 bunch fresh cilantro
⚫️ Black pepper, Cannamela Pepe Nero
🧂 Salt
Instructions
1- Prepare the Shrimp:
- If using frozen shrimp, defrost and clean them by removing any remaining shells and the dark intestine using a toothpick. Rinse well.
2- Cook the Rice (Initial Stage):
- Heat a pot on the stove. Add sunflower oil and achiote oil.
- Add rice to the hot oil and sauté, stirring continuously, until the grains become translucent.
- Add 2 measures of water and 200ml of coconut milk to the rice.
- Season with salt and stir carefully.
- Cook the rice until it absorbs the liquid and is tender.
3- Prepare the Sofrito (Sauce):
- Heat a caldero or large pan with a splash of sunflower oil and achiote oil.
- Add finely chopped red onions and sauté until softened.
- Add minced garlic and continue to sauté.
- Add grated red bell pepper and sauté for a few minutes.
- Add tomato paste and season with black pepper and salt. Continue to cook until well blended.
4- Cook the Shrimp:
- Add cleaned shrimp to the sofrito and cook on high heat for 2 minutes, stirring frequently.
- Stir in a handful of finely chopped fresh cilantro. Reserve some cilantro for garnish.
5- Combine Rice and Shrimp:
- Once the rice is cooked, add it to the caldero with the shrimp and sofrito.
- Mix thoroughly until well combined.
6- Serve:
- Serve immediately, garnishing with reserved fresh cilantro.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories (Per Serving): Adjust based on coconut milk used and ingredient variations
Proteins (Per Serving): Approx. 18g
Fats (Per Serving): Approx. 12g
Carbohydrates (Per Serving): Approx. 50g
Equipment:
- Cooking Pot, Stainless steel
- Caldero/Pan, Large, aluminum
- Cutting Board, Bamboo/wood
- Knife, Chef's knife, grey speckled blade
- Grater, Metal box grater
- Small Bowls, Several
- Measuring Cup/Posillo, White ceramic mug with Big Ben design
- Spoon, Metal
- Toothpick, Wooden
- Wooden Spoon, For sautéing
- Rubber Spatula/Spoon, Yellow-green
Cooking Tips
- Ensure the rice is well sautéed to enhance both flavor and texture.
- Avoid overcooking the shrimp to prevent a rubbery texture.
- For a richer flavor, consider using shrimp stock instead of water.
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