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arroz con camarones
Serve in small portions in espresso cups

Variations include: cut-up fish fillets, cubes of chicken breast, remove the bacon for a vegetarian version







¼ lb diced Applewood-smoked bacon
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
3 garlic cloves, minced
2 c converted short-grain rice
1 T coarse salt
1 t freshly ground pepper
½ c white wine
½ c tomato puree
2 c chicken or vegetable stock
½ t dried oregano
½ t ground cumin
¼ t crushed hot red pepper flakes
½ t saffron threads
2 bay leaves
2 lbs medium shrimp
Chopped flat-leaf parsley for garnish

  1. Preheat oven to 400.
  2. Saute bacon, onion and peppers about 5 minutes.  Add the garlic and rice.  Stir the rice until well coated. Add the remaining ingredients except the shrimp and parsley.  Bring to a boil, cover and place in the oven for 20 minutes.
  3. Put shrimp in boiling water about 3 minutes. Drain and run cold water over shrimp to stop the cooking.
  4. Remove the rice from the oven, stir in shrimp and garnish with parsley.


 From Colin Cowie’s Dinner After Dark