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Arroz Con Chorizo Y Camarones Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil 1 lrg onion minced 4 x garlic cloves chopped 1 x red bell pepper minced 1 x green bell pepper minced 1 lrg tomato minced

1 c. rice 3/4 lb Spanish chorizo casing removed, and cut into 1/4" slices 2 c. chicken broth 1 lb peeled large shrimp deveined 2 Tbsp. minced parsley

Directions

1. Heat the oil in a large saucepan over medium heat. Add in the onion, garlic and red and green peppers. Cook, stirring, till the onion and peppers start to soften, about 5 min. Add in the tomato and rice and cook another 2 to 3 min till the tomato softens.
2. Stir in the chorizo and the chicken broth. Bring to a boil, cover and reduce the heat to low. Simmer till the rice is tender but still quite moist, about 15 min.
3. Stir in the shrimp, cover the pan and cook till the shrimp are opaque and pink, 2 to 3 min. Stir in the parsley and serve.
4. This recipe yields 4 servings.
5. Comments: Spanish chorizo is an aged sausage that is firmer than Mexican chorizo and less spicy. It's available at Spanish and some Latino markets . If you cannot find it, substitute Portuguese linguica sausage, often available in supermarkets.

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