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How To make Arroz Amarillo Con Camarones Yellow Rice & Shrimp Casserole
1/2 c Olive oil
1 sm Onion; chopped
1 sm Green pepper; chopped
1 Garlic clove; minced
1 Parsley sprig
1 lg Ripe tomato
- peeled, seeded & chopped 1 Bay leaf
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw
- shelled, deveined 1 c -Hot water
1/4 c Dry white wine
1 tb Lemon juice
1 tb Salt
1/2 ts Hot sauce
2 c Long grain white rice
2 1/2 c -Water
1/2 c Beer
Cooked peas Pimiento strips Parsley bouquets Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving.
How To make Arroz Amarillo Con Camarones Yellow Rice & Shrimp Casserole's Videos
Zucchini ist schmackhafter als Fleisch, niemand glaubt, dass ich sie so einfach und lecker zubereite
Zucchini ist schmackhafter als Fleisch, niemand glaubt, dass ich sie so einfach und lecker zubereite. Bereiten Sie für jeden Tag ein unglaublich leckeres Zucchini-Rezept zu! Ein frisches Zucchini-Rezept, das jeder lieben wird! Dies ist ein schnelles und einfaches Zucchini-Rezept, das jeder machen kann! Sehr leckeres Zucchinigericht! Ich habe noch nie etwas Leckereres gegessen! Zucchini ist ein gesundes und schmackhaftes Gemüse! Bereiten Sie ein Gemüserezept vor und die ganze Familie wird es Ihnen danken! Einfaches Rezept für panierte Zucchini! Ein einfaches und leckeres Rezept für Zucchini in einer Pfanne! Die Zucchini ist köstlich und knusprig!
Rezept und Zutaten:
Hallo Freunde!
Mit einer Gabel kleine Rillen machen
2 Zucchini schneiden
Salz und schwarzer Pfeffer
Mischen
15-20 Minuten einwirken lassen
Reiben Sie 100 gr
1 Teelöffel Petersilie
1 Teelöffel Paprika
3 Eier
gut mischen
Danke Freunde für eure Kommentare!
100 g Semmelbrösel
50 g Mehl und gut vermischen
Zucchini in Mehl mit Paniermehl wenden
Dann in Eimischung mit Käse
Pflanzen oder Olivenöl
Zugedeckt bei mittlerer Hitze 4-5 Minuten braten
Wenden und zugedeckt bei schwacher Hitze 5 Minuten braten
Den Rest der Zucchini anbraten
mmm...lecker!
Guten Appetit!
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SCHREIBEN SIE EINEN KOMMENTAR oder zumindest einen Smiley. Es wird nicht schwer für dich sein, aber ich werde sehr glücklich sein! Vielen Dank für Ihre Aufmerksamkeit! Ich bemühe mich sehr, die einfachsten und interessantesten Rezepte zu kochen!
~ spicy shrimp & yellow rice ~
Sharing a new favorite with you! Recipes follow.
SPICY SHRIMP: (serves two)
1/2 pound of peeled, deveined raw shrimp
2 small cloves garlic, chopped
3 tablespoons oyster sauce
4 drops (yes, drops) sesame oil
1/2 teaspoon light cooking oil
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon light cooking oil
Combine all shrimp ingredients in a bowl. Cover and refrigerate for 20 - 25 minutes.
In small non-stick skillet heat 1 teaspoon of light cooking oil. Add the shrimp and marinade. Cook over medium heat until the shrimp are pink and the marinade has concentrated. Turn the shrimp once or twice. Serve with yellow rice.
YELLOW RICE:
1 cup jasmine or long grain rice
1 cup cold water
1 15-ounce can low sodium chicken broth
1 teaspoon turmeric (I used a tablespoon, but add to taste)
1/2 teaspoon ground coriander (optional)
1/2 teaspoon each onion and garlic powders
1/2 teaspoon salt, or to taste
1 tablespoon butter
1/2 cup frozen peas
1/4 cup diced green onion
1/3 cup sautéed sweet onion
3 tablespoon chopped parsley
Combine rice, water, chicken broth, turmeric, coriander, onion and garlic powders in medium pot. Bring to boil over medium heat. Stir well. Reduce heat to low. Cover pot and let rest for ten minutes. Check to see if rice has reached desired tenderness. Add the frozen peas, sauteed sweet onion, green onion, butter and parsley. Return to low heat, cover and heat through. (This makes a lot of rice, but it's delicious reheated.)
I created this video with the YouTube Video Editor (
Easy Homemade Seafood Yellow Rice
Learn how to make easy homemade Seafood Yellow Rice with Shrimp, Mussels, & Sausage
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Ingredients:
*Adjust to your preference*
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
1/2 Yellow Onion Chopped
1 Tbsp Minced Garlic
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 Tbsp Cajun Seasoning
1 1/2 Tbsp Old Bay Seasoning - Reserve for shrimp and rice
Black Pepper for Taste
1/2 Tbsp Turmeric
1 1/2 Cup Long Grain white Rice
3 Cups Chicken Stock
2 Tbsp Butter - to sauté shrimp
Olive Oil - to sauté shrimp
Smoked Sausage sliced - You can use Beef or Turkey, I used Beef for this recipe
Shrimp - Peeled & Deveined
Mussels - I purchased Frozen from Aldi Supermarket
Fresh Parsley to Garnish
Lemon - to Garnish
Instructions:
In a bowl season shrimp with 1/2 of Old Bay Seasoning or Old bay Rub set aside in the Fridge until its ready to cook, reserve the remaining seasoning.
Heat Large deep sauce pan to Medium high heat add sausage cook until browned on both sides and remove from pan, the sausage will create its own fat for the pan. - Set meat aside
Add the green peppers, red peppers, yellow onion, and minced garlic sauté until translucent - add the Cajun, and remaining Old Bay to season the veggies - adjust to your taste level
Add Rice mix well with the veggies slightly toast the rice.
Add Turmeric and mix well
Add 3 cups of Chicken stock and bring to a boil and stir to combine
Add Garlic and Onion Powder to season
Add Sausage, place heat on Low and simmer for 20mins
While Rice is cooking - heat a skillet add olive oil and butter to pan to sauté shrimp cook 2-3 minutes per side
Cook Mussels follow instructions on box set aside or you can buy fresh
Once rice is cooked add shrimp, mussels
Squeeze some lemon of the rice
Garnish with parsley - add some seafood sauce on top.
Seafood Sauce - Optional
*Place in Fridge for at least 2 hours *
3/4 Cup Mayo
1 Tbsp Mustard
1 Tbsp Ketchup
1 Tsp Smoked Paprika
1 Tsp Old Bay Seasoning or (Cajun Season)
1 Tsp Horseradish
1 Tsp Hot Sauce
1-2 Pressed Garlic Cloves
1/2 Tbsp Lemon Juice
#seafoodrice #yellowrice #howtomakerice
Cuban Shrimp Casserole - Akemi Aguon
Akemi Aguon, Bianca Anderson, Vance Paet. Cuban Shrimp Casserole. Mrs. Fitz's Class.
FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Garlic Shrimp - Camarones al Ajillo
How to make typical Camarones al Ajillo.
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