ARROZ CON CAMARONES / Shrimp Rice

Ingredients :

2.2 lb (1 k) shrimp

4 cups rice

½ cup white wine

½ cup beer

13 garlic cloves, mashed

1 cup chopped onion

3 tablespoons ají panca / sundried red aji (chili) paste

2 tablepoons paprika

1.1 lb (½ k) green peas

5 ají amarillo fresco / fresh yellow aji seeded, deveined, minced

4 sweet bell peppers, finely chopped

Vegetable oil

Salt

Minced parsley

¼ teaspoon black pepper

Preparation:

Sauté 3 crushed garlic cloves with 2 tablespoons oil until golden in a medium size pan. Add 4 cups water, cover pan, bring to a boil and add rice. Cover pan.

Cook for 15 to 20 minutes, over moderate heat, or until rice is done. Add 1 tablespoon oil on top and mix the upper part of rice with a fork. Keep covered for 10 minutes. Cool.

Clean and devein shrimp. Separate corals and tails.

Boil water with salt in a large pan, add shrimp tails and cook for 2 minutes until they turn pink. Drain and reserve shrimp.

Sauté rest of crushed garlic cloves, onion, bell peppers, sundried red aji paste, paprika, fresh yellow aji, salt and pepper in a large frying pan.

Add beer and shrimp corals, boil a few minutes. Add white wine and cooked rice. Carefully stir, until rice gets a uniform color.

Continue cooking for a few minutes until rice dries and grains separate.

Serve on a platter. Decorate with peas, shrimp tails and finely chopped parsley.

10 servings

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