The rice, as you have seen in many of peruvian recipes, has a special place in a lot of our dishes (remember the chaufa rice, chicken aguadito, tacu tacu and others). And, having one of the best seafoods in the world, the mix was inevitable. This time, you can prepare rice with shrimps for your family or guests. Simple and stylish, for 10 people.
Ingredients:
- 1 kg (2.2 lb) of shrimps
- 4 cups of rice
- 1/2 cup of white wine
- 1/2 cup of beer
- 10 + 3 cloves of garlic, ground
- 1 cup of chopped onion
- 3 tablespoons of aji panca in paste (see the link)
- 2 tablespoons of paprika
- 1/2 kg (1 lb) of cooked peas
- 5 yellow chili/peppers, without seeds and chopped finely
- 4 bell peppers, chopped
- Parsley, chopped
- Vegetable oil
- Salt
- Pepper
Preparation:
Fry 3 ground cloves of garlic with 2 tablespoons of oil. When they’re browned, add 5 cups of water, salt and the rice. Cook covered on a low flame until the rice is ready. Let it cool down for 2 hours.
Clean the shrimps. Remove the tails.
Boil water with salt in a pot. Add the tails and let it boil 2 minutes until they get pink. Remove from the water and keep back.
In a frying pot, fry the rest of the garlic, onion, yellow pepper, aji panca, bell pepper, paprika, salt and pepper. When all its fried well, add the beer and boil some minutes.
Add the white wine and the rice. You have to mix all until all gets a similar color, let it cook for some minutes.
When you’re ready to serve, add the half of the shrimps’ tails and mix.
Serve, decorate with peas, the rest of the shrimps’ tails and chopped parsley.
