Latin American style rice with shrimp
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 14 G., saturated fats 2 G., proteins 27 G., carbohydrates 53 G., fiber 3 G., cholesterol 161 mg, sodium 1042 mg, sugar 5 G.
Calories 450, total fat 14 G., saturated fats 2 G., proteins 27 G., carbohydrates 53 G., fiber 3 G., cholesterol 161 mg, sodium 1042 mg, sugar 5 G.
Rice with shrimps (Spanish - arroz con camarones) is a popular dish in Latin American cuisine. Many variations of "arroz con camarones" are prepared using these basic ingredients, varying in both composition and flavor. In this recipe, tart tomatillos, sweet bell peppers, and spicy jalapeños imbue the dish with a whole range of Latin American-inspired flavors. Another essential ingredient is fragrant cilantro. Don't throw away the thick stems—they're perfect for a flavorful broth—and save the tender leaves for sprinkling over the finished shrimp rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tomatillos (about 220 g), peeled, washed and coarsely chopped
- 1 white onion (cut half into pieces, half into thin rings)
- 1 green bell pepper, chopped
- 0.5 cup chopped cilantro stems + chopped leaves for serving
- 1 jalapeño (remove seeds to reduce heat), optional
- 4 cloves garlic, crushed
- 3 tablespoons extra-virgin olive oil
- 4 cups lightly salted chicken broth
- 1 cup long-grain white rice
- 700 g large shrimp, peeled and deveined
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Cooking the dish according to the recipe:
- Combine the tomatillos, onion slices, 1/4 of the bell pepper, cilantro stems, jalapeño, garlic, and 1 tablespoon of olive oil in a blender. Puree until very smooth.
- Heat a large Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, then add the thinly sliced onion and remaining bell pepper. Cook until the vegetables are slightly softened, about 3 minutes. Add the tomatillo puree and cook until thickened, 3-5 minutes.
- Add chicken broth and 2 cups water. Bring to a boil and sprinkle with 1/2 teaspoon salt. Add the rice, cover, and cook until al dente, about 13 minutes.
- Add the shrimp to the pan and bring to a gentle simmer, then cover and turn off the heat, making sure the shrimp are completely submerged in the rice. Let stand until the rice and shrimp are cooked through, about 5 minutes; season with salt to taste. Divide among plates and garnish with cilantro leaves.
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