Ingredients<\/p>\n\n\n\n
2 pounds shrimp, washed, unpeeled (but guts removed)
2 teaspoons ground cumin
2 tablespoons oil
2 cups rice (uncooked)
2 tomatoes, peeled and seeded, diced into small squares.
3 tablespoons butter
3 tablespoons finely chopped parsley (plus a little more to add at the end)
4 cloves garlic, crushed
4 cloves garlic, chopped
1 red onion, diced
1 bell pepper, diced
1 teaspoon ground achiote
\u00bd cup white wine
Salt, cumin, and pepper to taste<\/p>\n\n\n\n
Preparation
The shrimp
Season the shrimp with salt, pepper, 1 teaspoon cumin, and crushed garlic. Let the seasoned shrimp rest in the refrigerator for an hour.
Boil enough water in a large pot, add the shrimp and boil for about 2 minutes (no more because they cook quickly and fall apart).
Remove the shrimp from the pot without throwing away the water.
Save some of the water (2 \u00bd cups) to cook the rice later.
Peel the shrimp, saving some unpeeled to use as a garnish. Chop half of the shrimp and leave the other half whole.<\/p>\n\n\n\n
The rice<\/p>\n\n\n\n
Heat the oil in a pot to make the rice, adding the chopped garlic and cook for about 3 minutes over medium heat.
Add the rice and mix well, add the water you saved when cooking the shrimp. Wait for the rice to cook by bringing the water to a boil and reducing the temperature.<\/p>\n\n\n\n
The refried beans<\/p>\n\n\n\n
Melt the butter over medium heat in a preferably large pan and prepare a refried bean with the onion, pepper, tomatoes, parsley, achiote, cumin, salt and pepper.
Cook this stir-fry for 5 to 10 minutes, stirring occasionally.
Add the white wine to the stir-fry and cook for 5 more minutes.<\/p>\n\n\n\n
Mixing the preparations:<\/p>\n\n\n\n
Mix the rice that is still cooking with the chopped shrimp and the stir-fry, and keep it on a low heat until the rice is ready.
Add the whole shrimp and mix everything well. Check that the salt is added correctly and sprinkle with some chopped parsley.
Ready! You can serve with the unpeeled shrimp as a garnish.
You can also accompany it with avocado or fried plantains and a sauce with onion, tomatoes, pepper and if you want you can spread chili if you like.<\/p>\n\n\n\n
Note: The shrimp are boiled unpeeled because the shells contain a lot of the shrimp flavor. The water in which you boiled the shrimp and then saved to prepare the rice will give that tasty shrimp flavor to the rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 pounds shrimp, washed, unpeeled (but guts removed)2 teaspoons ground cumin2 tablespoons oil2 cups rice (uncooked)2 tomatoes, peeled and seeded, diced into small squares.3 tablespoons butter3 tablespoons finely chopped parsley (plus a little more to add at the end)4 cloves garlic, crushed4 cloves garlic, chopped1 red onion, diced1 bell pepper, diced1 teaspoon ground achiote\u00bd […]<\/p>\n","protected":false},"author":7,"featured_media":14214,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n