Happy New Year!  I took a little hiatus from crafting and cooking over the holiday.  I’m looking forward to sharing new recipes and projects with you in the new year.  The first recipe for 2019 is yellow rice and shrimp or arroz con camarones.  This is a one pot meal, which makes clean up easy.

Ingredients:

• 1lb shrimp
• 4 cups long grain rice (Canilla or Carolina)
• 1 cube or 2 tablespoons sofrito
• 1 tablespoon minced garlic
• 1 cup Hunt’s tomato sauce
• corn oil to coat bottom of caldero
• 1 packet Goya chicken powdered bouillon
• 1 packet Goya beef powdered bouillon
• 1 1/2 teaspoons Goya Adobo

• 1 packet Goya Sazon
• 1 teaspoon oregano
• Salt & pepper to taste
• 3 1/2 cups water

I recommend the Imusa caldero for this recipe.  This is the traditional rice pot in most Puerto Rican families.  I’ve had this caldero since college when I moved into my first off campus apartment.  Recently, I emailed Imusa’s customer service because the original lid knob was damaged.  They replaced the knob free of charge.  The caldero is good as new after 20+ years.

Clean and Season Shrimp:

• If using frozen shrimp for this recipe, defrost in cold water.  Remove from shell and clean well.
• Season the shrimp with 1 teaspoon each of oregano and adobo, and salt and paper to taste.  By seasoning the shrimp before adding it to the rice, it will be more flavorful.

Cooking Instructions:

• Start with the caldero on the stovetop at medium-high heat.  Coat the bottom of the caldero with corn oil.
• Combine the tomato sauce, sofrito, garlic, bouillon packets, Sazon, and 1/2 teaspoon adobo.  Allow the mixture to simmer for a couple of minutes.
• Add shrimp and allow to cook for 5 minutes.
• Next, add the rice and stir to combine.  Smooth out the rice mixture in the caldero.
• Finally, add the water.  You want to add the water a little at a time.  If you add too much water, the rice will become sticky or pegajoso.  To check the water level, place your pointer finger in the water.  The water level should be up to the first knuckle of your finger.  I know it sounds strange, but trust me it works.

• Cook the rice uncovered on high heat until it absorbs most of the water (see image above).  Cover the caldero and turn down the heat to low.  The rice will be ready in 25-30 minutes.  Half way through the cooking time, stir the rice to make sure it cooks evenly.

I like to serve yellow rice with shrimp or arroz con camarones with Caesar salad.  This dish includes a protein and grain, so it is a filling meal on its own.  How do you serve arroz con camarones – with or without a side?

Buen Provecho,

Jackie

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