"Three Guys from Miami" Shrimp and Yellow Rice
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Make Printer Friendly | INGREDIENTS
2 pounds large shrimp, peeled, deveined, and butterflied (save shells)
2 cups diced white onion
1 1/2 cups diced red bell pepper
1 1/2 cups diced green bell pepper
1/4 cup olive oil
4 garlic cloves, crushed and chopped fine
3 cups shrimp broth (see instructions)
3 cups chicken broth
3 cups parboiled rice
1 (14-ounce) can tomatoes, chopped
1 teaspoon Bijol powder (Substitute annatto seed powder or a couple of drops of yellow food coloring)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
6 strips bacon, diced
Salt, pepper, and ground cumin for seasoning shrimp
2/3 cup frozen green peas
Take the shells from the shrimp and make a broth by placing them in a 3-quart saucepan with approximately 1 quart of water and 1/2 teaspoon of salt. Bring to a boil, reduce heat to low, and simmer uncovered for about 10 minutes.
Sauté the onion, red pepper, and green pepper in olive oil in a large sauté pan until the onion is translucent. Add the chopped garlic and cook an additional minute, stirring frequently.
Remove the simmering shrimp shells from the heat and strain out all of the shells. Take 3 cups of this shrimp broth and pour into a large covered pot. Add chicken broth, the cooked onions and green pepper, the rice, tomatoes, Bijol, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer until rice is fully cooked and most of the liquid has been absorbed?about 30 to 45 minutes. Now find something else to do for about 20 minutes or so. By the time you return to the kitchen the rice is well on its way, and for the past 20 minutes you have successfully resisted the impulse to open the lid and take a peek! Don?t blow it now! LEAVE THE RICE ALONE!
While the rice is cooking, sauté the bacon in a large frying pan. Reduce heat to medium low and let the fat render out of the bacon, about 10 minutes. Once the fat is released, remove the bacon, increase temperature to high, and add the peeled shrimp to the hot bacon fat. Season the shrimp lightly with salt, pepper, and a little cumin. Sauté the shrimp, flipping once after a minute or so, until they turn pink, about 3 minutes. DO NOT OVERCOOK! Remove shrimp from pan and set aside someplace where they will keep warm, but NOT continue cooking.
| | Preparation | Procedure continued --
Now you can check the rice. Open the lid and fluff the rice up with a fork. Add the peas to the rice and carefully fold the cooked shrimp (throw in the bacon too if you so desire, and we so desire to do this most of the time) into the cooked rice and heat for about three additional minutes -- just long enough to make sure everything is hot. Serve immediately.
Cuban food is typically not spicy hot. If you'd like a little more heat in this dish, add 1/2 teaspoon of red pepper flakes at the same time you add the garlic.
Serves 8-10 party-sized servings
Takes 1 hour start to finish
From the Cookbook "Three Guys from Miami Cook Cuban"
www.icuban.com
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