1/2 cup olive oil
1 small onion, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 parsley sprig
1 large ripe tomato peeled, seeded & chopp, ed
1 bay leaf
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp thyme
1 pinch saffron, toasted
1 lb shrimp, raw shelled, deveined hot, water
1/4 cup dry white wine
1 tbsp lemon juice
1 tbsp salt
1/2 tsp hot sauce
2 cup long grain white rice water
1/2 cup beer
1 cooked peas
1 pimiento strips
1 parsley bouquets
Directions
Use a 3-quart casserole with lid. An earthenware casserole is
preferable, especially if you wish to add a touch of Spain to a
dinner party. However, I know that good earthenware is hard to find
today. I have 2 casseroles that I've had for 15 years. Heat oil in
casserole. Saute onion and pepper until transparent. Add garlic,
parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover,
and cook over low heat until mushy (about 15 minutes). The saffron
should be toasting on the lid in the little brown paper. Add the
shrimp to the saute and cook until it turns pink. Dissolve the
saffron in the 1 cup hot water. Combine with wine, lemon juice, salt
and hot sauce. Pour into casserole, stir to mix, and cook covered 10
minutes more. Now add the rice and the 2 1/2 cups of water.
Distribute ingredients well in casserole. Bring to a quick boil,
STIR ONCE, and place in preheated 325 degree F. oven for only 20
minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish
with peas, pimientos, and parsley. Pour beer over all. Cover again
and allow to stand 15 minutes longer, before serving.
Servings: 6 servings
Arroz Amarillo Con Camarones -Yellow Rice & S Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the distant past, in fact as far back as early Egypt, and maybe further still. Interesting though that is, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we find some interesting books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are unconnected to the spicy food that is served today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful. Over the following few centuries, the families of Europe strove to offer the most extravagent meals, and because of this the best cooks and their recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the 1900s, cookbooks were greatly in demand mostly as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Arroz Amarillo Con Camarones Yellow Rice & S recipe.
