| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 14g | 2g | 35g |
| sugars | fibre | protein | salt |
| 3g | 3g | 20g | 1.0g |
Why I Love Peruvian Arroz con Camarones
There’s a unique blend of cultures and flavors that makes every dish special, and Arroz con Camarones captures that essence perfectly for me. Growing up in the expansive landscapes of Montana, my culinary experiences were deeply rooted in the comforting and hearty meals of a rancher’s life. However, my journey into cooking didn’t stop at the borders of my childhood. Inspired by a world full of flavors, I found myself drawn to Latin American cuisine, where vibrant spices and fresh ingredients come together in a symphony of taste.
A Taste of Peru
This Peruvian delight, Arroz con Camarones, combines succulent shrimp with the fragrant aroma of cumin, turmeric, and paprika. The base of long-grain white rice is enriched with chicken or seafood broth, lending the dish an irresistibly deep flavor. Interestingly enough, it reminds me of the hearty warmth of venison stews, with the added freshness of the sea. It’s a perfect bridge between my Western roots and my admiration for Latin American culinary traditions.
Watching Peruvian chefs like Gastón Acurio work their magic in the kitchen inspired this recipe. His dedication to putting a modern twist on traditional dishes resonated with my own cooking philosophy. Acurio’s influence can be seen in the vibrant use of red and green bell peppers, adding a pop of color and texture that enhances the dish visually and gastronomically.
Perfect Pairings
Arroz con Camarones is a versatile dish that can be paired with a variety of sides. A simple avocado salad or a serving of tostones could complement the meal wonderfully. Just as members of a symphony build upon each other’s tunes, these accompaniments add a delightful harmony to the bold flavors of the dish. Both dishes bring out the creaminess of the avocado and the crispness of the plantains, forming a beautiful contrast to the seasoned shrimp and flavorful rice.
This recipe also shares a kinship with Spanish Paella, with its saffron hints, though it stands apart with a more casual, homestyle quality. It’s the kind of dish that invites you to sit down, take your time, and savor each bite.
Whether you’re treating yourself or hosting a gathering, Arroz con Camarones sets the stage for a meal that’s both heartwarming and exciting. The lemon wedges add that final zest, lifting the flavors and unifying the diverse ingredients into one extraordinary experience.
What You’ll Need
- 2 cups long-grain white rice
- 1 lb shrimp, peeled and deveined
- 4 cups chicken or seafood broth
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1/4 cup vegetable oil
- 1/2 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 2 tbsp tomato paste
- Salt and pepper, to taste
- Lemon wedges, for serving
Method
Step One
Heat the vegetable oil in a large pot or paella pan over medium heat. Add the finely chopped onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Step Two
Add the minced garlic to the pot and cook for an additional minute until fragrant. Stir in the ground cumin, turmeric powder, and paprika, and cook for another minute to toast the spices.
Step Three
Add the long-grain white rice to the pot and stir well to coat the rice with the oil and spices. Cook the rice for about 2-3 minutes until it starts to turn lightly golden.
Step Four
Stir in the tomato paste and mix well with the rice. Pour in the chicken or seafood broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15 minutes.
Step Five
After 15 minutes, add the peeled and deveined shrimp on top of the rice. Scatter the frozen peas over the shrimp. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are cooked through and the rice is tender.
Step Six
Remove the pot from the heat. Fluff the rice with a fork and gently stir in the chopped fresh cilantro. Season with salt and pepper to taste.
Step Seven
Serve the Arroz con Camarones hot with lemon wedges on the side for squeezing over the top. Enjoy!
