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Arroz con Camarón Seco

Author Vianney Rodriguez


  • 1 cup rice
  • 8 oz dried shrimp
  • 1/2 small onion finely chopped
  • 2 clove garlic finely chopped
  • 1/4 cup oil
  • 3 cups vegetable or fish stock
  • 2 medium celery stalks diced
  • ½ cup frozen peas
  • 1/2 cup chopped cilantro
  • Salt
  • pepper


  1. In a large heavy saucepan, heat the oil over medium high heat.
  2. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes.
  3. Add the onion, celery and garlic and continue to stir for 6 to 8 minutes. Add the vegetable or fish stock.
  4. Stir in the dried shrimp and reduce the heat to medium low. Cook the rice uncovered for about 5 minutes, taste for seasoning.
  5. Add salt if needed and pepper. Continue to cook undisturbed until almost all of the broth has evaporated and little air holes form in the surface.
  6. Add the frozen peas cover with a lid, reduce the heat to very low, and cook for 5 minutes. Remove from the heat set aside until ready to serve add cilantro and lightly fluff. Serve.