Arroz Con Camarones (Yellow Rice with Shrimp)
1 pound shrimp, peeled and deveined
2 cups long grain rice
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 oz pimentos, drained and sliced, or 2 red peppers, roasted, peeled, seeded, and sliced
1 ripe tomato, chopped
¼ cup olive oil
1 teaspoon cumin powder
½ teaspoon paprika
¼ teaspoon turmeric or Bijol
1 teaspoon salt
½ teaspoon pepper
2 bay leaves
4 cups fish broth or shrimp broth
1 cup frozen peas
1 lemon, cut in half
Additional salt and pepper to taste
In a Dutch oven or saucepan with a lid, heat 2 tablespoons of olive oil over medium-high heat. Salt and pepper the shrimp, then add to pan. Cook on both sides until pink and cooked through. Remove to a bowl.
Add 1 tablespoon of oil, then onion, green pepper, and garlic. Sauté for 5 minutes.
Add the chopped tomato. Sauté for 3 minutes. Add sliced pimentos or red peppers, rice, fish or shrimp stock, spices, bay leaf, salt, and pepper to taste. Bring to a boil. Stir, then add the peas, and cover.
Reduce heat to low. Simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove from hear. Add the shrimp and quicly recover. Let sit for 5 minutes.
Remove the lid, squeeze half the lemon over. Fluff the rice with a fork. Top with lemon wedges. Serve immediately. Enjoy!
White Asparagus
I bunch white asparagus
2 tablespoons olive oil
seasoned salt or salt and pepper
Preheat oven to 400 degrees.
Peel the asparagus and cut off the woody bottoms.
Place asparagus in one layer on sheet pan. Drizzle with oil and sprinkle on seasoned salt. Shake pan from side to side to roll asparagus and coat it evenly.
Bake for 20 minutes, removing from oven one time to roll asparagus onto other side.
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FUN FACTS:
Cuba is home to the smallest bird in the world. The bee hummingbird grows to 6 cm and sometimes gets mistaken for an insect.
Christmas was legally banned in Cuba for almost 30 years.
Cuba has one of the highest literacy rates in the world.