Arroz al Ajillo con Camarones (Garlic Rice With Shrimp), photo by Anamaris Cousins PricePhoto by Anamaris Cousins Price

Arroz al Ajillo con Camarones (Garlic Rice With Shrimp)

Cuisine: Latin
Servings: 3-4 servings
Rice, shrimp and garlic... what's not to love?? Oh, and bacon and butter too. Yeah. Sign me up.

This garlic rice with shrimp recipe takes me back to Panama. Have you ever rediscovered the value of something long forgotten? Reacquainted yourself with an old friend? Isn’t it the best feeling in the world? I’ve had this little Panamanian cookbook for over 20 years — it has the wear, tear and stains to prove it — I think I’ve only pulled it out about three times a year for each year I’ve lived here. That’s like 60 uses in over 7,000 days! Crazy!

The cookbook is by Berta de Peláez, a well-known Panamanian cook and TV personality. She is Panama’s answer to Martha Stewart. I remember watching her show every morning with my Mami and my sister. Later my sister and I would get in the kitchen and reenact our own show. Me as Berta, my sis as Maria, the assistant. Fun times!

Can you imagine how silly I felt after finding this little recipe? It really is a trifecta of goodness: rice, shrimp, garlic. Yes. It's that good. It is also incredibly easy to make and terribly quick. Did I say it was DELICIOUS? Because it was. Yep. To die for.

It’s almost like a fried rice, except you fry the rice in butter (my adaptation, because butter makes everything bettah) and add a generous amount of garlic. I had some leftover steamed rice from my delivery order of Chinese food, and that’s what I used. You could also make some fresh rice for this, but let it cool a bit before putting it all together. Ready? This garlic rice is gonna go pretty fast! Oh, did I mention bacon? Yeah, that’s in there, too.

Cookingly yours,
Anamaris

Note: Arroz al Ajillo con Camarones adapted from El Arte de Cocinar

Ingredients

  • 1/2 pound medium shrimp peeled and deveined
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup bacon diced
  • 4 tablespoons butter
  • 3-5 cloves garlic crushed
  • 3 green onions diced
  • 3 cups rice cooked

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Directions

  1. I opted to slice the shrimp in half, lengthwise. Not sure why, but that’s what I did. Season the shrimp with the paprika, salt and pepper and set aside.I opted to slice the shrimp in half, lengthwise. Not sure why, but that’s what I did. Season the shrimp with the paprika, salt and pepper and set aside.
  2. In a medium-sized pan, cook the bacon until crisp. Add the shrimp and cook them for a couple of minutes just until they don’t look translucent. Add 2/3 of the green onions. Remove the shrimp and bacon from the pan with a slotted spoon, leaving the bacon fat behind.In a medium-sized pan, cook the bacon until crisp. Add the shrimp and cook them for a couple of minutes just until they don’t look translucent. Add 2/3 of the green onions. Remove the shrimp and bacon from the pan with a slotted spoon, leaving the bacon fat behind.
  3. In the same pan, add the butter, once melted add the garlic and give it a quick stir. Don’t let it burn. Add the rice and stir well to make sure it is all coated with the garlic butter. Incorporate the shrimp, toss and serve topped with the rest of the green onions.
  4. How do you like THAT?!How do you like THAT?!
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