Authentic Peruvian Arroz con Camarones

Ingredients

• 1 pound shrimp (frozen and peeled)
• 5 cloves garlic (diced)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 3 cloves garlic (diced)
• 2 cups white rice (cold cooked or overnight rice)
• ½ cup green peas
• ¼ cup annatto oil
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 1 medium onion (diced)
• 1-2 tablespoons aji amarillo paste
• 1 medium bell pepper (seeded and diced)
• 2 tomatoes (seeded and diced)
• ½ cup white wine (optional)
• Lime
• Cilantro

Instructions

1. 1

   Prepare the Shrimp: Thaw the shrimp and remove any excess water. Mix with garlic, cumin, salt, and pepper. Set aside.

2. 2

   Cook the Rice: Heat olive oil in a pan over medium heat. Sauté the garlic until fragrant. Add the rice and stir until warmed. Set aside.

3. 3

   Make the Sauce: In the same pan at medium heat, combine annatto oil, cumin, turmeric, onion, Aji Amarillo, bell pepper, and tomatoes. Simmer for 10 minutes, stirring often.

4. 4

   Add Wine: Pour in the white wine and simmer for 5-7 minutes until the bell pepper and tomatoes are tender.

5. 5

   Combine Rice and Peas: Add the rice and green peas to the sauce, mixing until the rice is fully coated.

6. 6

   Add the Shrimp: Reduce heat to low, add the shrimp, and stir until they change color.

7. 7

   Finish and Serve: Taste and adjust salt if necessary. Garnish with cilantro and serve with lime wedges.