Arroz con Camerones



  • 1 lbs shrimp
  • 1 lb bacon (chopped)
  • 3 Tblsp capers
  • 1 tsp ground cumin
  • 3 garlic cloves (minced)
  • 1 C. rice
  • 1 md. red onion (chopped)
  • 1 red pepper (diced roughly)
  • 2 lg. tomatoes
  • ¼ C. cilantro (finely chopped)
  • 1 tsp cocoa
  • 1 tsp ground achiote (or 2 Tblsp achiote paste)
  • 1 C. Sauvignon Blanc
  • 1 C. green peas
  • 1 C. green olives w/pimento
  • 2 C. shrimp broth
  • Salt and pepper to taste


  1. Chop bacon into small pieces and fry until crisp.
  2. When bacon is almost done, add onions, capers, and peppers and saute over medium heat until bacon is near done, then add garlic for 1 minute longer.
  3. Add white wine and reduce wine for 5 minutes.
  4. Add cumin and achiote.
  5. Boil shrimp for 1 minute only, and turn off heat, taking lid off.
  6. Use 2 cups of the shrimp water and sauvignon blanc.
  7. Add shrimp water to the bacon mixture, bringing to a boil.
  8. Leave shrimp in the boiled water but do not cover.
  9. Add all ingredients, except for peas; cover and turn to low heat.
  10. Simmer on low heat for 45 minutes.
  11. Add warmed peas once rice is done.
  12. Serve with shrimp on top.

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