Shrimp and Rice

We begin by preparing all of the ingredients to facilitate the following steps. We slice the onion, the pepper, and the parsley, we grind the garlic and we cut up both of the tomatoes, removing their seeds.

Next, we clean the shrimp, keeping the heads and the shells to make the broth. We season the cleaned shrimp with 3 garlic cloves, salt and pepper as we desire. We let them rest in the refrigerator.

Next, we put three and a half cups of water in a pot and we add the heads and shells that we had and we let it simmer for 5 to 10 minutes.

In the end, we get the broth, removing the heads and the shells, keeping the broth for later.

The next step is to fry in hot oil for 2 to 3 minutes, the remaining garlic, pepper, and the tomatoes in a pot where we will add the rice.

After those 2 or 3 minutes we incorporate the ground achiote, the parsley, and the rice. We fry for 5 more minutes.

Get the shrimp broth, the white wine and a pinch of salt; cover and let it cook on low heat for 15 to 20 minutes until the rice is ready. (You should be watching so that it doesn’t stick and burn)

White the rice is cooking, we put butter in a pan and when it’s hot we add the shrimp that we had seasoned and we cook for a minute and a half on each side and we keep it aside.

When the rice is ready, we remove it and we add it to the shrimp, we mix it well and, in the end, add the shredded parsley. Serve hot.