Rice with prawns

Name: Rice with prawns (Arroz de camarón)
Cuisine: Caribbean
Ingredients: 1.2 kg/2½ lb large raw prawns (shrimp); 1.2 kg/2½ lb large raw prawns (shrimp); 4 coriander (cilantro) sprigs; ½ onion; 30 ml/2 tbsp oil; 1 red (bell) pepper, grated; 1 carrot, grated; 2 spring onions (scallions), finely chopped; 2 spring onions (scallions), finely chopped; 3 green ají dulce chillies, finely chopped; 2.5 ml/½ tsp achiote or turmeric; 2.5 ml/½ tsp achiote or turmeric; 3-4 garlic cloves, crushed; 2 medium tomatoes, peeled, seeded and diced; 15 ml/1 tbsp salt; 2.5 ml/½ tsp black pepper; 600 g/1 lb 6 oz/3 cups long grain rice; Plantain fritters, to serve

Arroz de camarón

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This Caribbean recipe is traditionally prepared with dried shrimp, although fresh shellfish can also be used. It is popular in the old coastal city of Santa Marta, where the banana trade attracted foreigners, including my Scottish great-grandfather, to captain boats up the Magdalena River. The dish is often served with patacones.

Ingredients

1.2 kg/2½ lb large raw prawns (shrimp)
4 coriander (cilantro) sprigs

Americas
Colombia
Santa Marta
Fish course
Side dish
Pescatarian
Gluten-free

Method

Peel the prawns, reserving the meat. Put the heads and shells in a pan with 2 litres/3½ pints/8 cups water. Add the coriander, onion and pepper, cover and bring to the boil. Reduce the heat and simmer for 15 minutes. Pour the contents of the pan into a food processor and blend together, then pass the stock through a fine sieve and set aside.