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This is a very traditional style Puerto Rican dish, an asopao. I thought we were due for some seafood, so I'm bringing back this recipe by HK friend Puerto Rican TV chef Cielito Rosado. Enjoy!
Prep. 10 minutes; cooking 30-35 minutes.
1 lb. peeled shrimp (shrimp will need to be seasoned prior to cooking)
2 tablespoons olive oil
¼ cup sofrito
½ cup tomato sauce
¾ cup long-grain or medium-grain rice (you might wish to rinse it first)
4 to 5 cups fish stock
½ cup chopped sweet red pepper (pimiento morrón)
¼ cup fresh cilantro
salt to taste
1. Season the shrimp beforehand and let sit in the refrigerator until you are ready to start the recipe.
2. In a medium-size pot heat olive oil to medium temperature, and add the sofrito and tomato sauce. Cook 2 to 3 minutes.
3. Add the fish stock, rice, pimientos and cilantro, and cook at medium heat for 20 minutes.
4. Add the shrimp and cook for 15 minutes.
Photo and recipe courtesy of Cielito Rosado. Find Cielito online at CielitoRosado.com
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