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.
Here’s what you’ll need:
Camarones Con Arroz – Shrimp with Rice
Servings: 4 -6 servings
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
Instructions
- 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.
Sounds simple and looks delicious!
Love the new look!
I see you got the easy shrimp, already peeled and deveined. I love those! I don’t have a fear of shrimp, but I despise standing at the sink peeling and deveining shrimp after shrimp. That was my designated job when I was a kid, and we ate fresh shrimp almost every friday, with whatever fish we got. Now I only get the ones that aren’t peeled for shrimp cocktail, only a few times a year.
Great recipe too!
What a nice shrimp recipe. I never make shrimp at home because I always think it’s too much work but these ready to go shrimp couldn’t be easier. Thanks for the recipe!
So simple and looks delicious – so good, I gave it a Stumble!
Here’s another SIMPLE shrimp recipe.
2 tbs butter
2 cloves garlic, minced or pressed
1/4 tsp red pepper flakes
8-12 oz linguine
1 15 oz can Italian stewed tomatoes
1 lb raw shrimp (peeled and deveined)
1/3 cup grated parmesan
While the linguine cooks in boiling, salted water, saute the garlic and red pepper flakes in the butter in a large skillet for about 1 minute. Add the can of tomatoes and break them up with a wooden spoon. Let this simmer for about 5 minutes, then add the shrimp and cook until pink. When the noodles are just about 30 seconds shy of done, drain and stir into sauce with the parmesan. We like to let ours sit about 5 minutes to let the linguine soak up the flavor of the sauce. DELICIOUS!!
JP, thanks for the recipe! That sounds really good and quick to fix too.
I tried this tonight, and it was good with a couple of adjustments. I prepared the rice without the shrimp. I also used only 2 cups broth and 1 cup rice as that is the amount we usually eat. I sauteed the shrimp separately right as the rest of my family walked in the door. Everyone enjoyed it.
What are the macros for this recipe?