Arroz de Camarón

Shrimp Rice

Preparation info
  • 8

    servings
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Typically, this rice is prepared with dried shrimp. Not the tiny variety, but the medium-size, about 1- to 1½-inches long. This makes them easier to peel. The dried shrimp are simmered for 15 minutes, removed from the water, peeled, and set aside to cook with the rice. The shells are blended with the cooking water to make the stock you use to cook the rice. It is a traditional dish for the Holy Week of Easter; that’s the time of the year you can find the dry shrimp in the markets. Here I pr