Arroz con Camarones
Rice with shrimp and vegetables in seafood broth.
Ingredients
- •Shrimp
- •Rice
- •Peas
- •Bell peppers
- •Seafood stock
Instructions
Prepare Shrimp
Clean and devein shrimp. (10 mins)
Sauté Vegetables
Cook vegetables until soft. (10 mins)
Cook Rice
Add rice and stock, simmer. (25 mins)
Add Shrimp
Cook shrimp until pink. (10 mins)
Arroz con Camarones is a flavorful Peruvian rice dish featuring succulent shrimp, colorful vegetables, and perfectly cooked rice, all infused with a rich seafood broth. This coastal favorite represents Peru's mastery of seafood cuisine and their skill in creating hearty, satisfying rice-based dishes.
The dish showcases the abundance of fresh seafood along Peru's coastline, particularly in regions like Lima and Callao where fresh shrimp is readily available. It evolved from the Spanish influence on Peruvian cuisine, combining European cooking techniques with local ingredients and flavors.
The preparation begins with sautéing aromatic vegetables like onions, garlic, and bell peppers until soft and fragrant. Rice is then added and cooked in a flavorful seafood stock, which gives the dish its characteristic taste. The shrimp are added near the end of cooking to ensure they remain tender and juicy. Many cooks add peas, corn, or carrots for extra color and nutrition.
While traditional recipes use white rice, some modern versions incorporate quinoa or brown rice for added nutrition. The type of seafood can also vary, with some cooks adding mussels, squid, or fish alongside the shrimp. The level of spiciness can be adjusted by adding more or less ajà (Peruvian chili pepper).
In Peru, Arroz con Camarones is typically served as a main course for lunch or dinner, often accompanied by a crisp salad and a squeeze of fresh lime. Some restaurants serve it with a side of ajà sauce or criolla salsa for added kick. The dish is particularly popular in coastal restaurants and during Lent when seafood consumption increases.
From a nutritional standpoint, this dish provides a good balance of protein from the shrimp and carbohydrates from the rice. Shrimp are an excellent source of omega-3 fatty acids and selenium. One serving typically contains around 350-400 calories. However, those with shellfish allergies should obviously avoid this dish, and those watching their sodium intake should be mindful of the seafood stock used in preparation.