Arroz Amarillo Con Camarones -Yellow Rice and Shrimp

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/2 cup olive oil
1 small onion -- chopped
1 small green pepper -- chopped
1 clove garlic -- minced
1 bunch parsley sprig
1 large ripe tomato -- peeled, seeded and chopped
1 piece bay leaf
1/4 teaspoon nutmeg
1/4 teaspoon cumin
1/4 teaspoon thyme
1 dash saffron -- toasted
1 pound shrimp -- raw
1 cup hot water
1/4 cup dry white wine
1 tablespoon lemon juice
1 tablespoon salt
1/2 teaspoon hot sauce
2 cups long grain white rice
2 1/2 cups water
1/2 cup beer
1 Cup cooked peas
1 jar pimiento strips
1 bunch parsley bouquets
 

Preparation:

Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Sauté onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the sauté and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325F oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving