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arroz con camarones
Serve in small portions in espresso cups
Variations include: cut-up fish fillets, cubes of chicken breast, remove the bacon for a vegetarian version
¼ lb diced Applewood-smoked bacon
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
3 garlic cloves, minced
2 c converted short-grain rice
1 T coarse salt
1 t freshly ground pepper
½ c white wine
½ c tomato puree
2 c chicken or vegetable stock
½ t dried oregano
½ t ground cumin
¼ t crushed hot red pepper flakes
½ t saffron threads
2 bay leaves
2 lbs medium shrimp
Chopped flat-leaf parsley for garnish
Preheat oven to 400.
Saute bacon, onion and peppers about 5 minutes. Add the garlic and rice. Stir the rice until well coated. Add the remaining ingredients except the shrimp and parsley. Bring to a boil, cover and place in the oven for 20 minutes.
Put shrimp in boiling water about 3 minutes. Drain and run cold water over shrimp to stop the cooking.
Remove the rice from the oven, stir in shrimp and garnish with parsley.
