Arroz a la Tumbada con Camarones

Last weekend we visited the Borders Going Out of Business Sale where David got two new cookbooks.  His favorite cuisine is Mexican so he was particularly excited to find a discounted copy of The Essential Cuisines of Mexico by Diana Kennedy.  Our recipe for corn soup was originally published in this book, although republished in the 150 Best American Recipes.  At nights this past week David could be found diligently reading his two new books.  Tonight he prepared his first recipe from the new Mexican cookbook.  Tomorrow's dinner recipe comes from the other new book.

Prepared by: David
Serves:4

source: modified from The Essential Cuisines of Mexico



1 c olive oil
1.5 lbs shrimp unshelled
salt
12 oz tomato finely chopped
3/4 c finely chopped onion
1 small red bell pepper thinly sliced
2 garlic cloves finely chopped
1.5 cups long grained rice (David used risotto)
5 cups water or fish broth (David used his homemade shrimp stock)
2 tbsp cilantro chopped
2 tbsp chives chopped
2 tbsp mint chopped
1 tsp drained Mexican oregano
David added saffron

Heat olive oil in dutch oven, add shrimp and salt and stir fry over high heat one minute. Remove shrimp. In the same oil fry tomatoes, onion, garlic, pepper - 5  minutes. Stir in rice and add water (shrimp stock in our case) and salt to taste (and saffron if you want to follow David's modifications).  (Here David cooked it like a risotto so it took a bit longer).  Cover and cook for 8 minutes. Add shrimp and herbs and continue cooking over medium heat until rice is tender.  Consistency should be soupy.