World Flavors Cookbook

Arroz con Camarones

Nicaraguan shrimp rice — rice cooked in a tomato-achiote broth with fresh Gulf shrimp, peppers, and cilantro.

Cuisine: Nicaragua

Ingredients

• 300g rice
• 400g large shrimp, cleaned
• 3 tomatoes, diced
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves garlic
• 1 tsp achiote paste
• 700ml shrimp or fish broth
• 2 tbsp oil
• Cilantro, lime

Instructions

1. Sauté onion, pepper, and garlic until soft.
2. Add achiote and tomatoes. Cook 5 minutes.
3. Add rice. Stir to coat.
4. Add broth. Bring to boil. Cover on very low heat 15 minutes.
5. Add shrimp on top of rice. Cover. Cook 5 more minutes.
6. Rest 5 minutes. Add cilantro and lime.