Arroz Amarillo con Camarones -Yellow Rice & Shrimp Casser

Yield: 6 Servings
1/2 c Olive oil
1 sm Onion; chopped
1 sm Green pepper; chopped
1 Garlic clove; minced
1 Parsley sprig
1 lg Ripe tomato peeled,
- seeded & chopped
1 Bay leaf
1/4 t Nutmeg
1/4 t Cumin
1/4 t Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw shelled, deveined
1 c -Hot water
1/4 c Dry white wine
1 T Lemon juice
1 T Salt
1/2 t Hot sauce
2 c Long grain white rice
2 1/2 c -Water
1/2 c Beer
Cooked peas
Pimiento strips
Parsley bouquets
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 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.

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