Locrio de camarão

Ingredientes

• 2 pound shrimp (large, uncooked and peeled) ([0.9 kg])
• 3 tablespoons vegetable oil
• 1 bell pepper (cut into small pieces)
• 4 cloves garlic (crushed)
• 1 cup tomato sauce
• 1/8 cup pitted green olives (sliced)
• 2 teaspoons salt ((or more, to taste))
• 3 sprigs parsley (minced)
• 4 cups rice

Modo de preparo

1. 1

   --- 1. Make the base ---

2. 2

   Make the base: Peel the shrimp removing the heads and shell. Set aside the shrimp and save it for later use.Boil the shells and heads in 8 cups of water over low heat until the liquid is reduced by half. Strain and discard the solids. Set aside the broth, we will use it later.

3. 3

   --- 2. Sautéing vegetables ---

4. 4

   Sautéing vegetables: In a thick-bottomed pot, heat the oil over low heat. Add peppers and garlic and cook for one minute (be careful not to burn it).Add the tomato sauce and olives. Mix well. Add the broth you made above and season with salt.

5. 5

   --- 3. Add the rice ---

6. 6

   Add the rice: When it starts boiling, add parsley and the rice and cook over medium heat. Stir regularly to avoid sticking.When the liquid has evaporated, add the shrimp and mix well. Cover with an airtight lid and reduce the heat to very low.

7. 7

   --- 4. Stir the rice ---

8. 8

   Stir the rice: Cook for 15 minutes. Uncover, stir by moving the rice from the bottom to the top.Cover again and cook for another 5 minutes.

9. 9

   --- 5. Taste ---

10. 10

    Taste: Uncover and taste the rice. It should be cooked but firm.If necessary, cover and cook for another five minutes at very low heat.

11. 11

    --- 6. Serving ---

12. 12

    Serving: Serve with salad and avocado.