Arroz de Camarão
Arroz de Camarão
Going back to the 18th Century, Arroz de Marisco is a super traditional Portuguese dish. I stripped it down a bit to make Arroz de Camarão. This dish utilizes the broth from the shrimp to really kick up the flavor of the rice. This one is a no brainer, make it!
Ingredients
- 1 1/2 cup Rice
- 1 lbs Shrimp, Shell on
- 3 tbsp Olive Oil
- 2 tbsp Butter
- 3 cloves garlic, chopped
- 1 small Onion, chop half, keep half in tact
- 3 tbsp Cilantro, chopped
- 2 sprigs Cilantro, whole
- 3 Tomatoes, peeled and chopped
- 1 tbsp Massa de Pimentão
- Salt and Pepper
Instructions
- Fill a pot with water, about 6-8 cups worth. Bring to a boil.
- Boil shrimp, Cilantro sprigs, and 1/2 onion for 2-3 minutes. Remove the shrimp but reserve the broth. We'll use it later.
- In a seperate pot, on medium heat, saute olive oil, butter, garlic, and onions. Mix well. When things become fragrant, add massa de pimentão and tomato. Mix well and sauté for about 3 minutes,
- Add shrimp, mix well. Add rice, mix until fully coated in the tomato mixture.
- Add enough water from the shrimp pot to cover entire rice mixture. There is no measurement here. Just cover the rice generously so you do not see it anymore.
- This rice should be served "A Malandrinho" or in a broth. It's supposed to be very liquidy, almost soupy.
- Let it reach a boil, and then drop it to medium heat. Cook at medium heat for 20 minutes. You'll want to add more shrimp broth along the way, when you see that the liquid starts to evaporate. I usually add liquid about 2-3 times, and only mix when I add. Adjust the seasoning each time you add.
- After 20 minutes, remove from heat and mix in chopped Cilantro. Serve piping hot, and still in the broth.