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
We can track the history of `recipes` back into the distant past, certainly as far back into history as early Egypt, and maybe even further. However, these, old cook books were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs for example basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted an increase in publications on food, some of which are kept safe in academic collections. Over the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and consequentially chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes of the day. When we get to the 20th century, cookery books were greatly in demand mostly due to better eduction, increased leisure time and having more money. The arrival of TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Arroz Amarillo Con Camarones Yellow Rice & S recipe.
