The Secret to Perfect Arroz al Ajillo con Camarones | Garlic Rice With Shrimp
On our recent trip to Panama, we had several amazing dishes. This is one of them!
Things to know:
Is Panamanian food spicy?
In general, Panamanian food is just a little less spicy than its neighbors. The local fishes are prepared in a number of ways including ceviche raw fish in lemon juice and cilantro. Shrimp and corvina fish from the Pacific can be found in the local markets as well as on the tables on the fancier restaurants.
What is garlic shrimp?
Garlic shrimp is a popular, quick-cooking dish featuring shrimp sautéed in a flavorful sauce of generous amounts of garlic, butter or olive oil, and often lemon juice, parsley, and spices like paprika or chili flakes, originating in Spain as Gambas al Ajillo but popular globally in variations like Hawaiian style. It’s known for its juicy shrimp and aromatic, rich sauce perfect for dipping bread.
What are examples of street food?
Street food offers diverse, convenient, and flavorful bites globally, from savory items like tacos, kebabs, and samosas (India) to sweet treats like churros (Spain) and ice cream (kulfi in India), plus regional staples such as bao buns (China), arepas (Venezuela/Colombia), falafel (Middle East), and hot dogs/pizza slices (USA), reflecting local culture in portable formats.
Is a shrimp a prawn?
No, a shrimp isn’t a prawn; they’re different crustaceans, though often confused and used interchangeably, with scientific distinctions in gills, claws (prawns have claws on 3 leg pairs, shrimp on 2), body shape (shrimp curlier, prawns straighter), and reproduction (shrimp carry eggs, prawns release them). In cooking and commerce, especially outside the US, “prawn” often just means a large shrimp, but anatomically, they are distinct, with prawns generally larger and straighter.
Are shrimp just small lobsters?
Shrimp are slender with long muscular abdomens. They look somewhat like small lobsters, but not like crabs. The abdomens of crabs are small and short, whereas the abdomens of lobsters and shrimp are large and long. The lower abdomens of shrimp support pleopods which are well-adapted for swimming.
Ingredients:
2 lbs medium peeled and deveined shrimp
4 t smoked paprika
1 T sea salt
2 t black pepper
1 cup diced, uncooked bacon
16 T butter (2 sticks)
8 crushed garlic cloves
12 diced green onions
4 cups cooked rice
1. Season the shrimp with the paprika, salt and pepper and set aside. Cut the shrimp lengthwise if you wish for smaller bites.
2. In a medium-sized pan, cook the bacon until crisp.
3. Add the shrimp and cook them for a couple of minutes just until they don’t look translucent.
4. Add 2/3 of the green onions.
5. Remove the shrimp and bacon from the pan with a slotted spoon, leaving the bacon fat behind.
6. In the same pan, add the butter, once melted add the garlic and give it a quick stir. Don’t let it burn.
7. Add the rice and stir well to make sure it is all coated with the garlic butter.
8. Add back in the shrimp, toss and serve topped with the rest of the green onions. ENJOY!
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