Arroz con Camarones
What You Need
2 tablespoons olive oil
3 slices bacon, diced
3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 small green bell pepper, finely chopped
1 small red bell pepper, finely chopped
1 pound medium shrimp, peeled and deveined
3 cups chicken broth
1 cup canned diced tomatoes
1 1/2 cups long-grain rice
1 teaspoon achiote seasoning
2/3 cup frozen green peas
Kosher salt and freshly ground black pepper
In a 3-quart covered casserole or Dutch oven, heat oil. Add bacon and cook until just browned. Add garlic, onion, and bell peppers, and cook until onion is translucent.
Add shrimp and cook until shrimp turn pink, 2 to 3 minutes. Using tongs or fork, remove shrimp from pan and set aside. Add broth, tomatoes, rice and achiote seasoning to pan. Bring to a boil, reduce to a simmer. Cover and cook until rice is fully cooked, 15 to 20 minutes.
Stir in shrimp and peas and cook 3 more minutes. Season with salt and black pepper, to taste, and serve hot.
What You Need
2 tablespoons slivered almonds, toasted and coarsely chopped
3 tablespoons panko (Japanese-style bread crumbs)
1 teaspoon all-purpose flour
1 1/2 tablespoons butter, divided
Vegetable oil, for brushing foil
2 (4 to 6-ounce) tilapia filets
Kosher salt and pepper
Preheat oven to 425 degrees.
In a medium bowl, stir together the almonds, panko crumbs, flour, and 1 tablespoon melted butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the tilapia filets on the foil and sprinkle each with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven, turn the filets, and brush each with the remaining 1/2 tablespoon melted butter. Divide the nut mixture between the tops of the 2 filets, patting the mixture to spread and adhere to the filets. Return to the oven and bake for about 10 minutes, or until the crust is golden brown. Makes 2 servings.
Tip: For a more golden crust, turn the oven to broil during the last minute.