Search for anything:

Asopao De Camarones

meats, latin american

2 tablespoons oil
1 onion; finely chopped
1 onion; cut into thin rings
1 red bell pepper
seeded and cut into thin strips
2 small fresh hot green chiles; cut into thin strips
3 tomatoes; chopped
6 cloves garlic; minced
1/4 cup tomato paste
6 cups chicken broth
1 cup cooked long-grain white rice
2 pounds shrimp; peeled and deveined
1 cup fresh or thawed frozen green peas
salt and coarsely ground black pepp; to taste
Tabasco sauce; to taste, optional
1/3 cup slivered cooked lean ham; for garnish
2 green onions; minced, for garnish
2 ounces chopped pimientos; for garnish

In a heavy skillet or wok, heat oil. Do not let it smoke. Add chopped onion, onion rings, bell pepper, chiles, tomatoes, and garlic. Stir-fry until vegetables are tender. Remove to a 2 1/2 to 3-quart pot and add tomato paste and broth. Stir until paste is dissolved. Add rice and bring to a boil, then reduce heat to simmer. Add shrimp and peas and simmer for 15 minutes. Season to taste with salt, pepper, and Tabasco (if desired). NOTES : To serve, ladle into a large heated tureen and sprinkle with ham, green onions, and pimientos. Yield: 6 servings (serving size: 1 cup). 0 0 0 0 0 2607 0 0 0 0 2840 0 3459 0 0 708 0 1124

Contributor: © 1995 Cole Group, Inc.

Yield: 6 servings

Preparation Time: 0:00

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU