Howto: Arroz con Camarones Miami--Shrimp Rice Miami

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken provides a leaner protein option, while fish can be a cost-effective alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile, while vegetable oil is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water can reduce costs.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans are nutritious, and mixed vegetables can be a budget-friendly option.

Heat 3 tablespoons of vegetable oil in a large pot.

Sauté diced onion, bell peppers, and diced tomatoes in the pot.

Add 2 tablespoons of capers, 1 tablespoon of paprika, 1 tablespoon of garlic powder, and about half a tablespoon of red pepper flakes to the pot.

Add about half a teaspoon of salt, adjusting to taste later due to the saltiness of the capers.

Add 1 cup of miniature salad shrimp for flavoring.

Chop oregano leaves and cilantro leaves with scissors and add them to the pot.

Stir in 1 small can of tomato sauce and mix well.

Pour in 2 cups of coconut milk and cook for about 1 minute, mixing well.

Add the reserved shrimp and 1 packet of Sasson with saffron for color.

Add 4 cups of rice to the pot and mix well to combine with the sauce.

Pour in 2 cups of seafood stock, adding more if needed, and cook uncovered on medium-high heat until most of the liquid evaporates.

Once the liquid has mostly evaporated, fluff the rice, cover, and reduce heat to medium-low.

Cook for 25 minutes until the rice is fully cooked.

Reserve 15 shrimp for garnish, fry them with a little butter and paprika.

Garnish the rice with the fried shrimp and fresh oregano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens