TLC Cooking "Emeril's Arroz con Camarones"

Emeril's Arroz Camarones

YIELD 8 servings

INGREDIENTS

3 pounds	of medium shrimp, peeled and deveined
1/2 cup	of Green Onion and Cilantro Dressing
1 tablespoon	Creole Seasoning
4 cups	shrimp stock
1 tablespoon	olive oil
3 pinches	saffron
2 cups	converted white rice
2 tablespoons	unsalted butter
1	medium yellow onion, thinly sliced lengthwise
1/2	red bell pepper, cut into 1/4-inch-wide by 1-inch-long strips
1/2	yellow bell pepper, cut into 1/4-inch-wide by 1-inch-long strips
1/4 cup	stuffed green olives, sliced
1/4 cup	capers, drained
2 tablespoons	soy sauce
1/4 cup	chopped green onions, for garnish
1/4 cup	finely chopped fresh cilantro, for garnish

PREPARATION:

Place the shrimp and dressing in a large mixing bowl and toss to coat well. Transfer to a gallon sized re-sealable plastic bag and place in the refrigerator to marinade for at least 2 hours.
Set a slow cooker to medium heat. Add the shrimp and marinade together with the Creole seasoning, shrimp stock, saffron, olive oil, saffron, butter, onion, peppers, rice, olives, capers and soy sauce and cover. Cook for 45 minutes to an hour, depending on your slow cooker, until the rice is fluffy and moist and the shrimp is pink.
Garnish with the chopped green onions and cilantro and serve.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Emeril's Green Team Tailgate Episode of Emeril Green.

This recipe appears in: Mexican

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