Asopado de Camarones (Shrimp Stew)
1 pound shrimp, peeled and cleaned
3 tablespoons olive oil
1 big onion, chopped
1 big green pepper, chopped
1 big tomato, chopped
2 big roasted red bell peppers, chopped (Pimientos Morrones)
4 garlic cloves, minced
1/2 cup tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 teaspoon red chili pepper
1/3 cup white rice, cleaned
1 cup water
1 (32 ounces) chicken broth low salt
In a big pan, in medium heat, heat oil with chili and garlic for 1 to 2 minutes.
Add onions, 1/2 teaspoon salt, and pepper. Stir, cover, and cook for 5 to 8 minutes.
Add green pepper, tomato, red peppers, tomato sauce, 1/2 teaspoon salt, and oregano.
Stir, cover, and cook for 5 minutes. Add water and shrimp. Stir, cover, and cook for 3 minutes.
Add chicken broth and bring to boil. Once it is boiling add rice and 1/2 teaspoon salt.
Stir, cover, reduce to low, and cook for 30 minutes. Enjoy!
Yield: 6 servings
