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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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from the noshery - /2010/11/19/asopao-de-camarones/ Ingredients:
1 cup short grain rice |
6 tablespoons spices (sofrito, recipe at http ( or or thenoshery.com/2009/07/29/sofito-and-an-impromtu-chemical-peel or ) |
1 cup diced tomato |
1 1/2 teaspoons capers |
1/2 cup tomato sauce |
8 pimento-stuffed olives |
4 cups clam juice |
1 lb shrimp, peeled and deveined |
Directions:
1. Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
2. In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
3. Add 4 cups of clam juice. Bring the stock to a boil and add shrimp.
4. Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it thinner, add water 1/4 cup at a time.
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