Arroz con Camarones (Puerto Rican Rice with Shrimps)
This Puerto Rican-style Arroz con Camarones (Rice with Shrimps) is loaded with delicious succulent shrimps and tons of shrimp flavor! Combined with other savory seasonings and your result is just simply a mouth watering rice dish! Here's to another one-pot meal that can easily be put together any day of the week!
Cuisine: Puerto Rican
Keyword: Arroz con Camarones Boricua, Puerto Rican Rice and Shrimps
Author: Mexican Appetizers and More
1lbraw medium to large shrimppeeled, deveined
2cupsmedium grain or long grain ricerinsed
1red pepper or pimiento pepper in brinechopped
1½packetssazon with annatto
1largeshrimp bouillon (or fresh shrimp stock)
3garlic clovesminced or thinly sliced
2tbsppimiento stuffed olivescan leave whole or cut in half
1handfulfresh cilantrorinsed and chopped
1tspsaltor to taste
To Make a Quick Shrimp Broth
shells from peeled shrimps
To Make a Quick Shrimp Broth
Rinse shrimps under cool water.Remove shells and devein. Save shrimp shells to make the shrimp broth.
Set the raw shrimps in a bowl, cover and place in the refrigerator until ready to use.
Add the shells to a saucepan with 3 garlic cloves and 2 cups of water. Cook on medium-low heat for 15 minutes.
Once the stock is done, strain shells through a strainer and reserve the broth for the rice.Stock will make 1 1/2 cups of broth.
Add the uncooked rice to a bowl with enough water to cover.
Using your hand, move the rice around in the bowl. You will start to see the water turn cloudy white. (This is the talc coating “peril” that helps preserve rice)Strain rice and repeat the process until the water runs pretty clear about 2 or 3 times. Set rice aside until ready to use.
Making the Arroz con Camarones
In a caldero or dutch oven pot, add the oil and heat over medium heat for a few seconds.
Add the sofrito and saute for 2 minutes, followed by the sazon, red pepper or pimiento pepper and olives.
Stir and allow to cook for a few minutes.
Add the garlic, stir and cook for another minute.
Add the shrimps, followed by the rinsed rice and stir.
Then add the 1 and a half cups of shrimp broth only if using medium grain rice.For medium grain rice, you will know you have added sufficient stock, when a large spoon can rest on top of rice almost fully submerged. If you need additional liquid, simply use water.For long-grain rice, you will need more liquid than needed for medium grain. To make up the difference, simply use water. You will need about 2 additional cups of water. You will know you have added a sufficient amount of water when the spoon can rest on top of the rice but is fully submerged.
Season rice with salt to taste. Stir all together. Note: For this much rise, I add about a teaspoon of salt
Leave rice uncovered and bring to a boil.
Allow water to evaporate from rice, about 5 minutes. (You will start to see bubbles start to form on the top of rice.)
After water has evaporated, top with the chopped cilantro.
Using a large spoon, stir rice in a circular motion. Note: Be careful not to stir so hard as to disturb the “pegao” that has built on the bottom of the pot.
Lower heat to medium low,cover pot immediately with lid and cook rice for 15 minutes. (DO NOT lift lid during this time or rice will stun and not cook well)
After 15 minutes, lift lid and stir rice again and cover immediately.
Cook for another 15-20 minutes.
After 15 minutes, stir the rice one last time.Rice is done and ready to serve. Enjoy!
Alternative Way of Making Arroz con Camarones
Follow all the above steps for cooking rice except do not add the shrimps until the end.
Sprinkle a little bit of salt on shrimps.
Quickly cook shrimps in a skillet with 2 tbsp of butter or oil over medium heat until pink or cooked through.Note: Do not overcook shrimp.
Once the rice is cooked, toss shrimps in and stir the rice to incorporate.