Camarones Con Arroz – Shrimp with Rice

By Addie

I had a fear of raw shrimp. All those specifications – deveined, tail-on, tail-off – a little too creepy! But, I’m happy to say I’ve conquered my fear with this recipe. It was easy and delicious, which is everything I hope for in a dish. I found this recipe in the Vanguards cookbook, put together in 2007 in Schweinfurt, Germany by the wives of The 1st Battalion, 18th Infantry. I modified the recipe just a bit.

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 green pepper, sliced thin
• 1/4 cup olive oil
• 1 large tomato, chopped
• 3 cups chicken broth (or water with 3 tsp. bouillon)
• Salt and pepper
• 1 1/2 cups uncooked rice
• 1 lb. frozen raw shrimp, deveined, tail-off
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Saute the onions, garlic and green pepper in the oil until the onion is cooked through.

Rinse the shrimp under cold water to thaw it out and then add it to the pan with the veggies. Cook 5 or 6 minutes.

Add the remaining ingredients, except the rice and cheese. Bring it to a boil, stirring it as it cooks. Add the rice and stir.

Cover the pan and cook over low heat for about 30 minutes. Sprinkle each serving with cheese.