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
Written cooking instructions as an idea can be observed way back into history, at least as far into history as ancient Egypt, and maybe further still. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the making 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 wonderful. Continuing our culinary historical journey, there were some recipe books which date from the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian curry that we all know today, but instead recipes for the types of food prepared for the nobility of the period. Over the succeeding few hundred years, the rich and powerful families of Europe competed to offer the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes common in their social group. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Arroz Amarillo Con Camarones Yellow Rice & S recipe.
