Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 cups of white rice
- 3 cups of chicken broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of tomato sauce
- 1/4 cup of white wine
- 1/4 cup of chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, red bell pepper, and garlic, and sauté for 5 minutes until the vegetables are soft.
3. Add the rice, paprika, cumin, salt, and black pepper to the skillet, and stir to combine.
4. Add the chicken broth, tomato sauce, and white wine to the skillet, and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Stir in the shrimp and parsley, and cook for an additional 5 minutes until the shrimp are pink and cooked through.
7. Transfer the mixture to a large baking dish, and cover with aluminum foil.
8. Bake in the preheated oven for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
9. Remove the foil and bake for an additional 5 minutes to brown the top.
10. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 432
Fat: 12g
Carbohydrates: 53g
Protein: 25g
Sodium: 1,355mg
Sugar: 4g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use diced tomatoes instead of tomato sauce.
Variations:
- You can add other vegetables such as peas, corn, or carrots to the recipe.
- You can use different types of seafood such as scallops or mussels.
Tips and tricks:
- Make sure to rinse the rice before using it to remove any excess starch.
- You can use frozen shrimp instead of fresh shrimp, just make sure to thaw them before using.
- You can add more or less spices depending on your taste preferences.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the baked arroz con camarones in individual bowls for a more elegant presentation.
Garnishes:
- Garnish with additional chopped parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Black beans and plantains.
Troubleshooting advice:
- If the rice is still hard after baking, add a little more liquid and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illness.
Food history:
- Arroz con camarones is a traditional dish from Latin America, specifically from the coastal regions.
Flavor profiles:
- This dish has a savory and slightly spicy flavor from the paprika and cumin, and a fresh taste from the parsley and lemon.
Serving suggestions:
- Serve with a cold beer or a glass of white wine.
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Region: Spanish