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Print this Recipe    Shrimp and Rice

(Puerto Rico)

6 tablespoons achiote oil
2 medium onions, peeled and finely sliced
1 garlic clove, through the press
2 very ripe, medium tomatoes, peeled
2 bay rum leaves or 4 whole allspice, crushed, or 1/2 teaspoon ground
1 teaspoon dried parsley leaves
Salt and freshly ground black pepper to taste
Chili pepper to taste
1 cup long-grain or Basmati rice
1 pound medium shrimp, peeled and deveined

Using 2 tablespoons of the oil, slowly simmer the onions. When
they are golden and soft add the garlic, tomatoes, bay rum, and
parsley. Cover and simmer for 15 minutes. Season with the salt,
pepper, and chili pepper. Meanwhile, boil the rice until just done.
Strain into a sieve and keep warm over a pot of boiling water. Add
the shrimp to the tomato mixture and cook, covered, over high heat
for 3 minutes. Quickly toss out the water in the rice pot, spoon
the remaining 4 tablespoons of oil into the pot, and, over low
heat, stir the rice in the oil until it is evenly colored. Serve
immediately, arranging the rice in a ring on plates and placing
the shrimp in the middle. Serves 2 to 4


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