Level: Intermediate
Asopao de camarones
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 6 cups water
- 1 lbs shrimp
- 2 tbsp GOYA® Extra Virgin Olive Oil
- 0.5 red onion
- 0.5 cup red pepper
- 0.5 tsp minced garlic
- 0.5 tbsp fresh parsley
- 1 cup tomato sauce
- 1 tbsp salt
- 1 green lemon
- 1.5 cups long grain rice
- 0.5 cup carrot
- 0.5 cup cooked peas
- 0.5 tsp black pepper
- hot sauce to taste
PREPARATION
1
Peel the shrimp and remove the heads, set two or three aside without peeling to put on top of the rice at the end.
2
Put a pan of water on a high heat and when it starts boiling, turn down the heat and add the heads and shells of the shrimp to flavor it. This stock will later be added to the other pan.
3
Next, finely chop the peeled shrimp.
4
Add a good splash of GOYA® Extra Virgin Olive Oil to a pan on a low heat, and when hot, add the peeled and chopped onion along with the chopped pepper, the minced garlic and the parsley also chopped. Leave to cook, stirring occasionally until the onion goes clear.
5
Now add the chopped shrimp, the tomato sauce and lemon juice, mix well and cook for a few minutes.
Pour in ⅓ of the water (from the other pan) along with a tablespoon of salt and bring to the boil.
6
Now add the rice, the finely chopped carrot and cooked peas.
7
Stir the rice often and add boiling water from the other pan to keep the rice covered while the liquid evaporates and is absorbed, but without letting it boil dry.
8
Once the rice soup is cooked, add the unpeeled shrimp and cook until they are well done and have a pinkish color. Finally, adjust the seasoning and add the black pepper and hot sauce to taste.