Arroz amarillo con camarones -yellow rice & shrimp casserole Recipe

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Arroz amarillo con camarones -yellow rice & shrimp casserole

Artist:	_	Yield:	6
Categories:	Casseroles, Cereals, Entrees, Seafood, Shrimp	Rating:	0
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Ingredients:

1/2	cup	Olive oil
1	small	Onion, chopped
1	small	Green pepper, chopped
1		Garlic clove, minced
1		Parsley sprig
1	large	Ripe tomato
		- peeled, seeded & chopped
1		Bay leaf
1/4	tsp	Nutmeg
1/4	tsp	Cumin
1/4	tsp	Thyme
1	pinch	Saffron, toasted
1	lbs	Shrimp, raw
		- shelled, deveined
1	cup	-Hot water
1/4	cup	Dry white wine
1	tbsp	Lemon juice
1	tbsp	Salt
1/2	tsp	Hot sauce
2	cup	Long grain white rice
2 1/2	cup	-Water
1/2	cup	Beer
		Cooked peas
		Pimiento strips
		Parsley bouquets

Procedures:

1	Use a 3-quart casserole with lid.
2	An earthenware casserole is preferable, especially if you wish to add a touch of spain to a dinner party.
3	However, i know that good earthenware is hard to find today.
4	I have 2 casseroles that i"ve had for 15 years.
5	Heat oil in casserole.
6	Saute onion and pepper until transparent.
7	Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme.
8	Mix well, cover, and cook over low heat until mushy (about 15 minutes).
9	The saffron should be toasting on the lid in the little brown paper.
10	Add the shrimp to the saute and cook until it turns pink.
11	Dissolve the saffron in the 1 cup hot water.
12	Combine with wine, lemon juice, salt and hot sauce.
13	Pour into casserole, stir to mix, and cook covered 10 minutes more.
14	Now add the rice and the 2 ?cups of water.
15	Distribute ingredients well in casserole.
16	Bring to a quick boil, stir once, and place in preheated 325 °F.
17	Oven for only 20 minutes - ni un minuto mas! remove from oven, uncover, and garnish with peas, pimientos, and parsley.
18	Pour beer over all.
19	Cover again and allow to stand 15 minutes longer, before serving.