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Yucatan Style Rice with Shrimp




Source of Recipe


ASTA, The American Spice Trade Association


Recipe Introduction


"A distinctive blend of oregano, bay leaf, and crushed red pepper provide assertive flavor to this Caribbean style dish."


List of Ingredients




1/4 cup dehydrated minced onion
1 teaspoon dehydrated minced garlic
1/4 cup water
2 cups tomatoes, peeled, seeded and chopped
2 teaspoons oregano leaves, crushed
1 teaspoon ground annatto seed OR paprika
1/2 teaspoon cayenne pepper
5 cups chicken stock or broth
1/4 cup olive oil
2 cups long grain rice
1-1/4 cups sweet red bell pepper, thinly sliced
1 bay leaf
1 cup frozen peas
1 package (12 ounces) shrimp, peeled and deveined
1/4 cup dry sherry


Recipe



Preheat oven to 350º F.

Combine onion, garlic and water in small bowl; set aside to soften, about 10 minutes. Place tomatoes, oregano, annatto seeds and cayenne pepper in a food processor or blender and process until smooth. Transfer to a large bowl and add chicken stock.

Heat olive oil in a dutch oven or large ovenproof pan. Add rice and onion/garlic mixture; cook and stir until rice is golden, about 3 to 5 minutes. Pour tomato stock mixture over rice. Stir in bell pepper and bay leaf.

Cover and bake until nearly all liquid is absorbed, about 45 to 50 minutes. Stir in shrimp, peas and sherry. Continue baking until shrimp is cooked and liquid is absorbed, about 15 minutes. Remove bay leaf before serving.

YIELD: 8 Cups

Nutrition information per serving (1-1/3 cups): calories 469; total fat 12 g; saturated fat 2 g; cholesterol 110 mg; sodium 993 mg; total carbohydrate 66 g; dietary fiber 4 g; protein 21 g.