Try This Recipe for Shrimp Paella, Peruvian Style

Shrimp Paella, Peruvian Style
" Arroz con Camarones - Rice with Shrimp" ( CC BY 2.0) by  j_bary
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4 to 6 servings.
Nutritional Guidelines (per serving)
611 Calories
9g Fat
100g Carbs
29g Protein
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Nutrition Facts
Servings: 4 to 6 servings.
Amount per serving
Calories 611
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 151mg 50%
Sodium 469mg 20%
Total Carbohydrate 100g 36%
Dietary Fiber 7g 25%
Protein 29g
Calcium 158mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This paella-like dish of rice and shrimp is a favorite in Peru, where it's typically prepared with crawfish. This quick version of arroz con camarones is made with frozen shrimp.

Add peas or bell peppers to this recipe, if you like, or some chorizo sausage. Paella is a flexible dish, so feel free to give it your own creative interpretation.

Ingredients

  • 1 pound frozen raw shrimp
  • 3 tablespoons achiote oil or​ olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon aji amarillo chili pepper paste
  • 1 teaspoon cumin
  • 1 package Sazon Goya with azafron (saffron)
  • 1 teaspoon salt
  • 2 tomatoes, chopped
  • 3 cups rice
  • 1/2 cup white wine
  • Optional: 2 cups frozen green peas
  • Salt and pepper, to taste
  • 2 tablespoons minced cilantro
  • Juice of 1 lime

Steps to Make It

  1. Bring a pot of salted water to a boil.

  2. Add the shrimp and cook for 2 minutes, until they just turn pink.

  3. Remove the shrimp from the water with a slotted spoon and place shrimp in a bowl of ice water. Reserve the cooking water.

  4. Peel and de-vein the shrimp, leaving the tails on if desired. Set aside.

  5. Put the oil in a skillet over medium heat.

  6. Add the chopped onion and garlic and cook until translucent and fragrant.

  7. Add the aji amarillo paste, cumin, Sazon Goya, salt and tomatoes to the onions and garlic.

  8. Continue cooking for several minutes more, until the onions are soft and golden.

  9. Add the rice and white wine and cook until the liquid is dissolved, stirring frequently.

  10. Add 2 to 3 cups of the shrimp cooking water to the rice.

  11. Cover and simmer over low heat until the rice has absorbed the water and is fully cooked, about 15 minutes. Add more liquid if needed.

  12. Just before the rice is done, add frozen peas if desired.

  13. Taste the mixture and season with salt and pepper as desired.

  14. Remove from the heat and add the cooked shrimp.

  15. Garnish with minced cilantro and lime juice.