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 Cuisines > Cuban cuisine > Search results

Shrimp and yellow rice

2 pounds shrimp, peeled and de-veined (save shells)
salt, pepper and cumin to season shrimp
6 strips bacon, diced
1/4 cup olive oil
4 garlic cloves, crushed and chopped fine
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cups chicken broth
3 cups shrimp broth (See below)
1 14 ounce can tomatoes, chopped
3 cups uncooked rice
2/3 cup frozen green peas
1 teaspoon Bijol powder
1 1/2 teaspoons salt
1/4 teaspoon pepper

1. Take the shells from the shrimp and make a broth by placing them in a saucepan with about one quart water and a dash of salt. Bring to a boil, reduce heat and simmer.
2. Meanwhile, saute the bacon in a large frying pan. Reduce heat to medium low and let the fat render out of the bacon - about 10 minutes. Once the fat is released, remove the bacon, increase temperature to high and add the peeled shrimp to the hot bacon fat. Season the shrimp lightly with salt, pepper and a little cumin. Fry the shrimp, flipping once after a minute or so, until they turn pink, about three minutes. DO NOT OVERCOOK! Remove shrimp from pan and set aside someplace where they will keep warm, but NOT continue cooking.
3. Add the olive oil to the same pan you fried the shrimp in and saute the onion, red pepper, and green pepper until the onion is translucent. Add the chopped garlic and cook one additional minute, stirring frequently. Remove the simmering shrimp shells from the heat and strain out all of the shells. Take 3 cups of this shrimp broth and pour into a large covered pot. Add 3 cups of chicken broth, the cooked onions and green pepper, the rice, tomatoes, Bijol, salt, and pepper. Bring to a boil, reduce heat, cover and simmer until rice is fully cooked and most of the liquid has been absorbed - about 30-45 minutes. Add the peas to the rice during the last 10 minutes or so.
4. Finally, stir the cooked shrimp into the rice and cook for about three additional minutes - just long enough to make sure everything is hot.  
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