Arroz con Camerones
Fresh jumbo gulf shrimp are briefly boiled in a stock containing sea salt, cracked cumin and coriander and fresh lime juice, then plunged into ice water to stop the cooking process. Half of the shrimp are coarsely chopped and set aside along with the remaining whole pieces. Next, a sofrito of garlic, onions and tomatoes is sauteed in a mixture of bacon fat and butter along with a couple of sliced Anaheim peppers. Bomba rice is added and stirred to coat each grain in the flavored fat, then the cooking stock is added along with a spoonful of achiote paste. Stirred continuously until most of the stock has been absorbed, the chopped shrimp is added along with a little more stock and heated through. Seasoned to taste with freshly-ground black pepper and a handful of chopped fresh cilantro, then turned out into pre-warmed dishes and topped with the reserved whole shrimp and a little more hot stock..
Jonathan G. Itchon (@thecanaryfiles) said,
October 26, 2011 at 10:22 am
This is lovely – from the ingredients, the unfussiness of the recipe, to the photo tour. Thank you for sharing.
Brendy said,
October 26, 2011 at 10:31 am
The flavors come through the visual perceptions of the steamy sofrito…love the analog and digital analogy…Deep rooted flavors…excellent presentation!
Steph@TheChickpeaChickadee said,
October 26, 2011 at 10:54 am
Looks fabulous. I’ve made Arroz con pollo, but I haven’t tried Arroz con Camerones. The visual presentation is stunning.
BBQ Grail’s 10 Posts Worth A Look: 11/1/2011 | The BBQ Grail said,
November 1, 2011 at 10:19 pm
[...] Edible Aria: Arroz con Camerones [...]