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Arroz con Camarones

May 1, 2026

Arroz con Camarones

A flavorful Colombian-style rice with shrimp, cooked with a rich tomato and vegetable sofrito.

  • Prep 15min
  • Cook 30min
  • Total 45min
  • Yield 4 servings

Ingredients

  • 2 cups long-grain rice
  • 400 g (14 oz) raw shrimp, peeled and deveined
  • 3 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup diced tomato
  • 1/2 cup diced red bell pepper
  • 1/4 cup tomato paste
  • 4 cups fish or water stock
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  • Rinse the rice under cold water until the water runs clear. Set aside.
  • Heat the oil in a large pot over medium heat. Add the onion, garlic, tomato, and bell pepper, and cook for 5–7 minutes until softened to form a sofrito.
  • Stir in the tomato paste, cumin, salt, and pepper, and cook for another 2 minutes.
  • Add the rice and mix well so it absorbs the flavors.
  • Pour in the stock, bring to a boil, then reduce heat to low and cover. Cook until most of the liquid is absorbed (about 12–15 minutes).
  • Add the shrimp, stir gently, cover again, and cook for 5–8 minutes until the shrimp turn pink and the rice is fully cooked.
  • Turn off the heat and let the rice rest for 5 minutes.
  • Fluff with a fork, garnish with fresh cilantro, and serve warm.

Notes

This recipe is inspired by a passage from La perra by Pilar Quintana. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.