Arroz con Camarones (Yellow Rice with Shrimp)

Ingredients

• 907 glarge shrimp, unpeeled
• 45 ml, dividedolive oil
• 1 smallonion, finely chopped
• 1 smallgreen bell pepper, finely chopped
• 3 clovesgarlic, minced
• 113 gpimentos, drained and sliced
• 227 gtomato sauce
• 370 guncooked long-grain rice, washed and rinsed
• 710 mlshrimp stock
• 120 mlchicken stock
• ¼ teaspoonground cumin
• ⅛ teaspoonBijol, annatto or turmeric powder, to colour the rice
• 1bay leaf
• To tastesalt and pepper
• 75 gfrozen peas

Instructions

1. 1

   Peel the shrimp

   Peel the shrimp and reserve the shells for the stock. The shells from 907 g of large shrimp should make about 950 ml (4 cups).

2. 2

   Make the stock

   Put the shells in a saucepan with cold water and ½ teaspoon salt. Bring to the boil and cook for 10 minutes, then strain through a fine-mesh sieve and set the stock aside.

3. 3

   Store the stock

   To make it ahead, cool the stock completely before transferring it to an airtight container. Refrigerate for up to 2 days or freeze in a resealable freezer bag for up to 3 months.

4. 4

   Sauté the sofrito

   Heat 30 ml (2 tablespoons) of the olive oil in a lidded casserole or saucepan over medium-high heat. Add the onion, green pepper and garlic; sauté for 2–3 minutes.

5. 5

   Add rice and stock

   Stir in the sliced pimentos and tomato sauce and sauté for 1 minute. Add the rice, shrimp stock, chicken stock, cumin, Bijol, bay leaf, salt and pepper to taste. Bring to the boil.

6. 6

   Cook the rice

   Turn the heat to low, cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Keep the lid closed while it cooks. Take the pan off the heat and leave it covered for another 5–10 minutes.

7. 7

   Cook the shrimp

   Meanwhile, season the shrimp with salt and pepper to taste. Heat the remaining 15 ml (1 tablespoon) of olive oil in a large frying pan over medium heat and cook the shrimp for 2–3 minutes, until pink. Set aside and avoid overcooking.

8. 8

   Fold and serve

   Remove the lid and fluff the rice with a fork. Gently fold in the peas and cooked shrimp until combined, then serve straight away.

What is arroz con camarones?

Arroz con camarones means rice with shrimp, a dish found in Cuban home cooking and across Latin America. This Cuban-style version builds flavour with a sofrito of onion, green pepper, garlic, pimentos and tomato sauce.

Shrimp-shell stock gives the rice a savoury base, while a little Bijol, annatto or turmeric lends its yellow colour. The shrimp are cooked separately and folded in at the end, helping them stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 323 calories, 7g protein, 57g carbs, 8g fat.

The rice and peas provide most of the carbohydrates, while olive oil contributes much of the fat. Shrimp provides protein, with smaller contributions from the rice and stocks; serve the rice alongside a generous portion of non-starchy vegetables to balance the plate.

Start with the shrimp stock

Shells first: save them as you peel the shrimp; they supply the flavour for the homemade stock. The recipe calls for cold water but does not specify its amount, so use enough to cover the shells for simmering.

Make ahead: strain the stock and cool it fully before storing. Having it ready in the fridge makes the final rice-cooking stage easier to manage.

Build the sofrito

Aromatic base: soften the onion, green pepper and garlic in olive oil for 2–3 minutes. Keep the heat at medium-high and stir so the garlic does not catch.

Tomato and pimentos: give these a minute in the pan before adding the rice and liquids. This brief sauté blends their flavour into the base without adding extra steps.

Keep the lid closed

Covered cooking: once the rice mixture comes to the boil, turn the heat to low and cover the pan. Avoid lifting the lid during the 15-minute simmer, since escaping steam can interfere with even cooking.

Resting time: take the pan off the heat and leave it covered for another 5–10 minutes. The rice finishes settling before you fluff it.

Cook the shrimp gently

Separate pan: cook the seasoned shrimp in the remaining olive oil while the rice simmers. They need only 2–3 minutes, until pink.

Finish last: fold the shrimp into the fluffed rice rather than simmering them in the pot for the full cooking time. This helps avoid a rubbery texture.

Check the rice and serve

Tenderness cue: the liquid should be absorbed and the rice tender after its covered simmer and rest. If it is not quite ready, keep the lid on while it rests; resist stirring during the simmer.

Serving idea: offer the rice as a one-pan main, or pair it with a crisp green salad or sautéed vegetables. Serve promptly after folding in the peas and shrimp.

Recipe notes & tips

• Rinse the rice until the water runs clearer, then drain it well before adding it to the pan.
• Use a saucepan or casserole with a well-fitting lid to keep steam in during cooking.
• Keep the shrimp shells for the stock rather than discarding them during peeling.
• Measure out the shrimp and chicken stocks before starting the rice so they are ready to add.
• Fluff the rice gently with a fork before folding in the peas and shrimp.

Variations

• Add heat: stir a little chopped chilli into the sofrito with the garlic.
• Use fresh peas: add them at the end with the shrimp, as you would the frozen peas.
• Try saffron: use a small pinch in place of the colouring powder for a different aroma.
• Use fish stock: replace the chicken stock with the same amount of fish stock.
• Add fresh herbs: scatter chopped coriander or parsley over the dish just before serving.

Common mistakes to avoid

• Discarding the shells: save them before cooking the shrimp so you can make the stock.
• Lifting the lid: steam escapes and the rice may cook unevenly; leave it covered for the full simmer.
• Cooking the shrimp too long: they can turn rubbery; remove them once pink, after 2–3 minutes.
• Skipping the rice rinse: excess surface starch can make the grains stick together; rinse and drain first.
• Stirring during the simmer: this disrupts the covered cooking; wait until the rice is tender before fluffing.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat until piping hot in a covered pan over low heat, adding a small splash of water or stock if the rice seems dry.

Frequently asked questions