Authentic Peruvian Arroz con Camarones
You’ve got to try this easy-cook Arroz con Camarones dish. This delicious Peruvian dish with shrimp and yellow rice combines garlic shrimp and rice cooked in a flavorful sauce of aji amarillo, peppers, and tomatoes. Cooked with white wine and spices, this one-pan meal combines seafood, veggies, and fragrant rice for an exceptional taste experience.
- Prep time
- 7 min
- Cook time
- 27 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound shrimp (frozen and peeled)
- 5 cloves garlic (diced)
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 3 cloves garlic (diced)
- 2 cups white rice (cold cooked or overnight rice)
- ½ cup green peas
- ¼ cup annatto oil
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 medium onion (diced)
- 1-2 tablespoons aji amarillo paste
- 1 medium bell pepper (seeded and diced)
- 2 tomatoes (seeded and diced)
- ½ cup white wine (optional)
- Lime
- Cilantro
Instructions
- 1
Prepare the Shrimp: Thaw the shrimp and remove any excess water. Mix with garlic, cumin, salt, and pepper. Set aside.
- 2
Cook the Rice: Heat olive oil in a pan over medium heat. Sauté the garlic until fragrant. Add the rice and stir until warmed. Set aside.
- 3
Make the Sauce: In the same pan at medium heat, combine annatto oil, cumin, turmeric, onion, Aji Amarillo, bell pepper, and tomatoes. Simmer for 10 minutes, stirring often.
- 4
Add Wine: Pour in the white wine and simmer for 5-7 minutes until the bell pepper and tomatoes are tender.
- 5
Combine Rice and Peas: Add the rice and green peas to the sauce, mixing until the rice is fully coated.
- 6
Add the Shrimp: Reduce heat to low, add the shrimp, and stir until they change color.
- 7
Finish and Serve: Taste and adjust salt if necessary. Garnish with cilantro and serve with lime wedges.