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Arroz Con Chorizo Y Camarones

Recipe By :The Los Angeles Times, 08-15-2001
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Shellfish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 tablespoon olive oil
1 large onion --chopped
4 garlic cloves --minced
1 red bell pepper --chopped
1 green bell pepper --chopped
1 large tomato --chopped
1 cup rice
3/4 pound Spanish chorizo --casing removed,
and cut into 1/4" slices
2 cups chicken broth
1 pound peeled large shrimp --deveined
2 tablespoon chopped parsley

Heat the oil in a large saucepan over medium heat. Add the onion,
garlic and red and green peppers. Cook, stirring, until the onion and
peppers start to soften, about 5 minutes. Add the tomato and rice and
cook another 2 to 3 minutes until the tomato softens.

Stir in the chorizo and the chicken broth. Bring to a boil, cover and
reduce the heat to low. Simmer until the rice is tender but still quite
moist, about 15 minutes.

Stir in the shrimp, cover the pan and cook until the shrimp are opaque
and pink, 2 to 3 minutes. Stir in the parsley and serve.

This recipe yields 4 servings.

Each serving: 583 calories; 1,314 mg sodium; 243 mg cholesterol; 31
grams fat; 10 grams saturated fat; 34 grams carbohydrates; 40 grams
protein; 2.88 grams fiber.

Comments: Spanish chorizo is an aged sausage which is firmer than
Mexican chorizo and less spicy. It's available at Spanish and some
Latino markets . If you can't find it, substitute Portuguese linguica
sausage, often available in supermarkets.

Formatted for MC6 12-17-2001 by Joe Comiskey -


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