Two years ago, we took a family vacation to Costa Rica. It was the first time our children had been outside of the country, and it was a thrilling adventure from start to finish. Driving a rental car through the jungles and towns of Costa Rica can adventurous, but we also tried some really unique experiences like off-road ATVing and Zip Lining 600+ feet above the forest floor!
We brought back lots of photos, souvenirs and memories…..anything to remember the time well spent in this beautiful country.
When traveling out of your comfort zone, you often find yourself “forced” to try different and unusual foods. For some, this is the reason they travel. For others, this is the reason they don’t. We enjoyed lots of fantastic foods (as well as one meal that I prefer to forget). After returning home, I started looking for a recipe of a dish that we ordered several times on our vacation, Arroz con Camarones. Rice with Shrimp. It was simple and it was something that we really enjoyed. It was another way to bring the memories of our trip home.
I recommend using Johnnies’ Wild Texas Shrimp. You will notice that the bag is labeled I.Q.F. (individually quick frozen) Shrimp. The shrimp are separate and loose in the bag, as opposed to being frozen in one solid block, allowing you to thaw the exact amount needed. For this recipe, use half of the bag.
(An additional note, this shrimp is not peeled or cleaned, so allow time for this process.)
Costa Rican Rice with Shrimp
Time: 1 hour start to finish
Servings: 4-5 (next time I need to make a double batch, ’cause we love it!!)
1 lb. of frozen shrimp, peeled and cleaned
1 1/2 cups of uncooked rice
2 cloves of minced garlic
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup chopped red pepper
1/3 cup chopped carrots
2 cups of water
1/3 cup vegetable oil
1 teaspoon of dried parsley flakes
1/2 teaspoon turmeric (key ingredient)
2 teaspoons salt
1 teaspoon pepper
In a large pot, heat the oil and then add the turmeric. Next, add the onions and garlic, cooking them until they are tender. Immediately add the chopped tomatoes, red pepper and carrots. Saute for 10 minutes.
Next add the shrimp, salt and pepper. Cook for 10 more minutes.
Add the rice, water and parsley, bringing it to a boil. When the level of the liquid is just below that of the rice, lower the heat to a simmer. Cover this and let it cook for 20 minutes, checking to make sure it doesn’t burn.