Ingredients
¼ cup Texas Pete® Original Hot Sauce
½ cup medium grain rice
2 tablespoons olive oil
1 small red onion, chopped
¼ cup green pepper, chopped
¼ cup red pepper, chopped
½ cup celery, thinly sliced
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 garlic cloves, minced
1 teaspoon salt
1 medium carrot, diced
3 tablespoons tomato paste
4 cups water
16 ounces Peeled & Deveined Medium Raw Shrimp
Juice of 1 lime
Directions
Soak rice in 2 cups of water for 15 minutes before using. Drain.
Chop a third of the shrimp very small. Reserve.
In a medium size saucepan, heat oil and sauté onion, peppers, celery, cilantro, parsley, salt, and garlic until onion is translucent.
Add chopped shrimp, tomato paste, Texas Pete hot sauce and carrots. Add 4 cups of water. Add shrimp shells in a cheese cloth bag. Bring to a boil, lower the heat, and let it simmer for 5 minutes. Remove cheese cloth of shells and discard.
Add drained rice, and cook over medium heat for 10 minutes, stirring constantly.
Add shrimp and cook until pink (2-3 minutes).
Add lime juice, stir and serve. |
Asopao de Camarones (Shrimp and Rice Soup)
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Posted - 09/15/2021 : 09:28:36
