Arroz Con Camarones (Rice with Shrimp)

Demonstrated by: Laura and Julie Robley

Ingredients

3 cups rice
1 pkg (1 1/2 oz) dried shrimp
3 cups water
6 tablespoons achiote oil
1/2 lb pork, thinly sliced
2 teaspoons finely minced garlic
1 medium onion, diced
1 medium green pepper, diced
1 can (8 oz) tomato sauce
1 cup minced Chinese parsley (cilantro)
1 tablespoon dried oregano leaves, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons pepper

Instructions

Wash and drain rice. Soak shrimp in one cup of the water for about 30 minutes Drain, reserving liquid. Add enough water to make 1 cup; set aside. In a large skillet, heat 3 tablespoons of the achiote oil. Sauté pork, garlic, shrimp, onion, and green pepper. Add tomato sauce, parsley, oregano, salt, pepper and the remaining 3 tablespoons achiote oil; cook for a few more minutes. Add the reserved liquid, the remaining 2 cups water, and the rice. Cover and cook for about 45 more minutes, stirring occasionally. Makes 8 to 10 servings. Achiote Oil In a small saucepan, combine 1 cup achiote seed and 2 1/2 cups salad oil. Cook over low heat for 5 minutes or until oil has a rich red color; strain. Refrigerate in a covered glass container until ready to use. Make 2 1/2 cups.

Dinner

Other

Puerto Rican

Puerto Rican Recipes6/1/1998

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