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Braised Rice With Shrimp And Tomatoes
(Pilau De Camarones)
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| What You Need: |
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1˝ pounds raw shrimp
6 strips of bacon, cut crosswise into ˝-inch pieces
1˝ cups finely chopped onions
2 tablespoons finely chopped fresh hot chilies
1 tablespoon finely chopped garlic
2 cups uncooked long- or medium-grain white rice
9 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 3 cups chopped drained canned tomatoes
3 cups chicken stock, fresh or canned
2 teaspoons salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley
Freshly grated imported Parmesan cheese
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| How To Cook: |
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1. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Cut the shrimp crosswise into ˝-inch pieces and set them aside.
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2. In a heavy 3- to 4-quart casserole, fry the bacon over moderate heat until the pieces are crisp and brown. Then with a slotted spoon transfer them to paper towels to drain.
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3. Drop the onions, chilies and garlic into the bacon fat remaining in the casserole and, stirring frequently, cook for about 5 minutes, until they are soft but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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4. Add the rice and stir for 2 or 3 minutes, until the grains turn milky and slightly opaque. Do not let the rice brown. Stir in the tomatoes, stock, salt and a few grindings of pepper, and bring to a boil over high heat.
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5. Cover tightly and reduce the heat to the lowest possible point. Simmer undisturbed for 15 minutes.
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6. Then stir in the shrimp, cover, and continue to simmer for 5 minutes longer, or until most of the liquid has been absorbed by the rice and the shrimp are firm and pink.
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7. Taste for seasoning, fluff the rice with a fork and serve at once mounded on a heated platter. Sprinkle the reserved bacon and the parsley on top and serve the cheese separately in a small bowl.
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