Arroz con Shrimp with Red Bell Pepper & Peas

Ingredients

• 1¼ lb Shrimp, peeled with shells reserved
• 1½ cups long-grain rice, rinsed
• 1 Red Bell Pepper, diced
• 1 cup Peas
• 3 cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 3 scallions, sliced
• 2 tbsp Salsa Lizano or Worcestershire
• ½ tsp ground achiote or turmeric
• 1 tsp ground cumin
• 3 tbsp vegetable oil
• 3 tbsp chopped cilantro
• 1 lime, in wedges
• Salt and black pepper

Method

1. Simmer the shrimp shells in the water for 12 minutes and strain. This costs you nothing and turns plain rice into something that actually tastes of the sea.
2. Cook the onion, Red Bell Pepper, and scallions in oil for 8 minutes, then add the garlic, cumin, and achiote for a minute until the pan turns orange.
3. Stir in the rice and toast it 2 minutes, then pour in the shell stock and Salsa Lizano. Season and bring to a boil.
4. Cover, drop to low, and cook 18 minutes without lifting the lid.
5. Lay the Shrimp and Peas on the surface, replace the lid, and let the residual steam cook them 5 minutes — shrimp should be opaque and curled into loose Cs.
6. Fluff everything together, fold in cilantro, and serve with lime and hot sauce.