SHRIMP & RICE SOUP (ASOPADO DE CAMARONES)

Ingredients

• 1 lb. Diamond Reef® Shrimp, Raw EZ-Peel (Large)

• 1 cup long-grain rice

• 4 cups seafood stock

• 1 cup tomato puree

• ½ onion, chopped

• 4 cloves garlic, minced

• 1 red bell pepper, chopped

Directions

• 1 green bell pepper, chopped

• ¼ cup cilantro, chopped

• 2 Tbsp olive oil

• 1 Tbsp smoked paprika

• 1 Tbsp cumin

• ¼ tsp cayenne pepper

• Salt and pepper, to taste

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In a large pot, heat the olive oil over medium heat. Add the onions and cook until they become translucent, then add the garlic and cook for a few more minutes.

Add the bell peppers to the pot and cook until they start to soften. Add the tomato puree, smoked paprika, cumin, cayenne pepper, and a pinch of salt and pepper. Stir well to combine. Add the stock to the pot and bring the mixture to a boil. Stir in the rice and reduce the heat to medium-low.

Cover the pot and simmer for 15-20 minutes, occasionally stirring, until the rice is fully cooked and the soup has thickened.

Add the shrimp to the pot. Simmer for 5-7 minutes until the shrimp are fully cooked.

Stir in the chopped cilantro and cook for another minute.

Serve the Asopado de Camarones in bowls, and enjoy!

TIP: Save some time by replacing the onion and peppers from the ingredients with 1½ cups of Mambo® Sofrito.