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Arroz Amarillo Con Camarones -Yellow Rice & S

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      Title: ARROZ AMARILLO CON CAMARONES -YELLOW RICE & S
 Categories: Main dish, Seafood
      Yield: 6 Servings
 
    1/2 c  Olive oil
      1 sm Onion; chopped
      1 sm Green pepper; chopped
      1    Garlic clove; minced
      1    Parsley sprig
      1 lg Ripe tomato
           - peeled, seeded & chopped
      1    Bay leaf
    1/4 ts Nutmeg
    1/4 ts Cumin
    1/4 ts Thyme
      1 pn Saffron; toasted
      1 lb Shrimp, raw
           - shelled, deveined
      1 c  -Hot water
    1/4 c  Dry white wine
      1 tb Lemon juice
      1 tb Salt
    1/2 ts Hot sauce
      2 c  Long grain white rice
  2 1/2 c  -Water
    1/2 c  Beer
           Cooked peas
           Pimiento strips
           Parsley bouquets
 
  Use a 3-quart casserole with lid.  An earthenware casserole is
  preferable, especially if you wish to add a touch of Spain to a
  dinner party. However, I know that good earthenware is hard to find
  today. I have 2 casseroles that I've had for 15 years. Heat oil in
  casserole. Saute onion and pepper until transparent. Add garlic,
  parsley, tomato, bay leaf, nutmeg, cumin and thyme.  Mix well, cover,
  and cook over low heat until mushy (about 15 minutes).  The saffron
  should be toasting on the lid in the little brown paper. Add the
  shrimp to the saute and cook until it turns pink. Dissolve the
  saffron in the 1 cup hot water.  Combine with wine, lemon juice, salt
  and hot sauce.  Pour into casserole, stir to mix, and cook covered 10
  minutes more. Now add the rice and the 2 1/2 cups of water.
  Distribute ingredients well in casserole.  Bring to a quick boil,
  STIR ONCE, and place in preheated 325 degree F. oven for only 20
  minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish
  with peas, pimientos, and parsley. Pour beer over all.  Cover again
  and allow to stand 15 minutes longer, before serving.
 
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