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Asopao De Camarones - (Shrimp And Rice Soup) Recipe - Cooking Index

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Asopao De Camarones - (Shrimp And Rice Soup)

Courses: Soup

Recipe Ingredients

4 tablespoons 60mlLard
1/4 lb 113g / 4ozSmoked ham - diced
1 1/2 cups 93g / 3.3ozFinely-chopped onions
1 cup 146g / 5.1ozChopped green peppers
3 cups 187g / 6.6ozFinely-chopped tomatoes (large)
1 tablespoon 15mlFinely-chopped garlic
1/2 cup 118mlTomato puree
2 cups 320g / 11ozLong grain unconverted white rice
2   Water
2 tablespoons 30mlSalt
2 lbs 908g / 32ozPeeled deveined shrimp
1 lb 454g / 16ozGreen peas - shelled
1 tablespoon 15mlCapers
1/2 cup 118mlPitted black olives
1/4 cup 36g / 1.3ozChopped pimentos
1 tablespoon 15mlChopped parsley
1 teaspoon 5mlFreshly-ground white pepper
3 teaspoons 15mlTabasco sauce

Recipe Instructions

Heat the lard in a heavy 2 1/2- to 3-quart casserole. When it is hot, stir in the diced ham. Stir with a spoon to braise ham for a minute, then add onions, peppers, tomatoes and garlic. Cook for about 5 minutes. Stir frequently until the vegetables are soft.

Add water (or stock if you prefer) and rice, then bring to a boil over high heat. Lower the heat to simmer for about 15 minutes or until rice is tender.

Stir in the spices. Add the shrimp and peas to the casserole, cover it for 3 minutes or until shrimp are cooked. Stir in the capers, olives and pimentos, cover and simmer a few minutes more, and serve.

"Lynn Thomas on the Food BB"


Average rating:

10 (1 votes)

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