This paella-like dish of rice and shrimp is very popular in Peru, where it's typically prepared with crayfish. This quick version of arroz con camarones
is made with frozen shrimp. Add peas or bell peppers to this recipe if you like, or some chorizo sausage
. Paella is a very flexible dish, so feel free to give it your own creative interpretation.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 servings.
- 1 pound frozen raw shrimp
- 3 tablespoons achiote oil or olive oil
- 1 large onion
- 4 cloves garlic
- 1 tablespoon aji amarillo chile pepper paste
- 1 teaspoon cumin
- 1 package Sazon Goya with azafron (saffron)
- 1 teaspoon salt
- 2 tomatoes
- 3 cups rice
- 1/2 cup white wine
- 2 cups frozen green peas (optional)
- 2 tablespoons minced cilantro
- Juice of 1 lime
- Bring a pot of salted water to a boil. Cook the shrimp for 2 minutes, until they just turn pink. Remove the shrimp from the water with a slotted spoon and place shrimp in a bowl of ice water. Reserve the cooking water.
Peel and de-vein the shrimp, leaving the tails on if desired. Set aside.
Chop the onion and mince the garlic. Place the olive oil in a skillet over medium heat. Add the onion and garlic and cook until translucent and fragrant.
Chop the tomatoes and add to the onions with the cumin, salt, aji amarillo paste and Sazon Goya. Continue cooking for several minutes more, until onions are soft and golden.
Add rice and white wine and cook until liquid is dissolved, stirring at the same time.
Add 2-3 cups of the shrimp cooking water to the rice. Cover and simmer over low heat until rice has absorbed the water and is fully cooked, about 15 minutes. Add more liquid if needed. Just before rice is done, add frozen peas if desired.
Taste rice for season with salt and pepper to taste. Remove from heat and add shrimp. Garnish with chopped cilantro and lime juice if desired.