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  Arroz amarillo con camarones -yellow rice & shrimp casserole
 
Yield: 6 servings
 
1/2 c Olive oil - shelled deveined      1 sm Onion; chopped 1 c -Hot water
1 sm Green pepper; chopped 1/4 c Dry white wine      1 Garlic clove; minced 1 tb Lemon juice
1 Parsley sprig 1 tb Salt      1 lg Ripe tomato 1/2 ts Hot sauce - peeled seeded & chopped 2 c Long grain white rice
1 Bay leaf 2 1/2 c -Water      1/4 ts Nutmeg 1/2 c Beer
1/4 ts Cumin Cooked peas      1/4 ts Thyme Pimiento strips
1 pn Saffron; toasted Parsley bouquets      1 lb Shrimp
 raw Use a 3-quart casserole with lid. An earthenware casserole is preferable especially if you wish to add a touch of Spain to a dinner party. However I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepper until transparent. Add garlic parsley tomato bay leaf nutmeg cumin and thyme. Mix well cover and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine lemon juice salt and hot sauce. Pour into casserole stir to mix and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil STIR ONCE and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven uncover and garnish with peas pimientos and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer before serving. Source: Clarita's Cocina - by Clarita Garcia (ISBN: 0-942084-74-8) Typos provided by: Karen Mintzias

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