Rice With Shrimp
Ingredients
Bijol
Shrimp
White Rice
Green Pepper
Garlic
Onion
Olive Oil
Oregano
Tomato Sauce
Salt and Pepper
Suitable Drinks
Red Wine
White Wine
Measurements
• 2 pounds fresh, medium- size shrimp
• 4 ¼ cups of water
• 2/3 cup Spanish olive oil
• 1 large onion peeled and chopped
• 1 large green pepper, cored, seeded and chopped
• 3 garlic cloves, peeled and minced
•½ cup tomato sauce
• ½ cup dry white wine
• 1 teaspoon salt
• ½ teaspoon freshly grounded pepper
• 1/4 tsp of Bijol
• ¼ teaspoon ground cumin
• ¼ teaspoon dry lead oregano
• 1 bay leaf 2 cups Valencia (short- grain) rice
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
1. Shell, devein, and refrigerate the shrimp
2. Place the shrimp shells in a saucepan with the arm water and boil for about 15 minutes. Strain and reserve 3 cups of the water. Discard the shells
3. In a paellera or other wide, shallow pan, heat the oil over medium heat until fragrant, and sate shrimp quickly, just until it turns pink. Refrigerate it again.
4. In the same il, sate the onion and green pepper until the onion is translucent, about 3 minutes, Stir in the garlic and cook 2 minutes more. Stir in the tomato sauce, wine, salt pepper, Bijol, cumin, oregano, and bay leaf and cook for a few minutes longer.
5. Add the rice and the reserved 3 cups shrimp water. Bring just to a boil, reduce the heat to low, cover the pan and cook gently for about 3o minutes, until the rice is tender and almost dry. Add the shrimp 5 minutes before the rice is done
