Yellow Rice with Shrimp

This recipe is basically the same as the last one we tried - Arroz Amarillo. Instead of serving with chicken or pork, this one has shrimp cooked in the dish itself. It's quite delicious!

Arroz Amarillo con Camarones

• 1/2 cup olive oil
• 1 onion, chopped
• 1 green pepper, sliced
• 2 tomatoes, peeled, seeded, and chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1/8 teaspoon saffron or 1/2 teaspoon yellow food coloring
• 1 1/2 cups rice
• 1 pound large shrimp
• 1/4 cup white wine
• 2 teaspoons white wine vinegar
• 3 cups shrimp broth (made with bouillon or boiling shrimp shells in water)

Sauté onion, green pepper, tomatoes and garlic in olive oil. Stir in bay leaves, salt, hot sauce and saffron with rice, shrimp, white wine, vinegar and shrimp broth. Bring to a boil. Cover and bake at 400 degrees for 20-30 minutes, until cooked through. Garnish with peas, pimiento (or roasted red pepper strips) and parsley leaves. Serves 4-6.

Version Two: This time we cooked the shrimp shells for twenty minutes in 3 1/2 cups of boiling water, then strained out 3 cups for the broth. In addition, we used yellow food coloring instead of saffron and pimiento instead of roasted red pepper strips. Not much difference, and still delicious!