Asopoa de Camarones (shrimp and rice soup)

Name: Asopoa de Camarones (shrimp and rice soup)
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup finely diced green bell; 1/2 cup finely diced red bell; 1 finely diced jalapeño (I keep the seeds and membranes); 1 cup finely diced yellow or red onion; 3 decent size garlic cloves minced; 1/2 cup finely diced celery; 2 tbsp finely chopped cilantro (reserve the rest for service); 2 tbsp finely chopped flat leaf parsley; 1 lb Argentina red shrimp peeled and deveined (1/3 chopped) Reserve the shells for the stock); 2 limes; 1/4 cup Texas pete hot sauce; 4 cups chicken stock; 3 tbsp tomato paste; Avocado; 1/2 cup medium grain rice (soaked in 2 cups of water for 15 minutes before using)

Chef Bryce @ChefBryce

Asopoa de Camarones (shrimp and rice soup)

Chef Bryce @ChefBryce

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Ingredients

4 servings

1/2 cupfinely diced green bell
1/2 cupfinely diced red bell
1finely diced jalapeño (I keep the seeds and membranes)
1 cupfinely diced yellow or red onion
3decent size garlic cloves minced
1/2 cupfinely diced celery
2 tbspfinely chopped cilantro (reserve the rest for service)
2 tbspfinely chopped flat leaf parsley
1 lbArgentina red shrimp peeled and deveined (1/3 chopped) Reserve the shells for the stock)
2limes
1/4 cupTexas pete hot sauce
4 cupschicken stock
3 tbsptomato paste
Avocado
1/2 cupmedium grain rice (soaked in 2 cups of water for 15 minutes before using)

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Steps

1

Start by peeling and deveining the shrimp. Add the shells to a pot and sauté with some olive oil for a few minutes. Add the chicken stock and bring to a low boil covered for about 5 minutes then strain.
2

Add some olive oil to a pot and heat. Add the peppers, celery, onion, garlic and a few pinches of kosher salt. Sweat the veggies for about 15 minutes or so until really soft, your doing a sofrito here so you want them broken down.
3

Add the paste, carrots and hot sauce and stir. Add the stock followed by the cilantro, parsley and juice of 1 lime. Bring to a low boil for about 5 minutes. You want to taste for seasonings after it’s boiled for a few minutes. Add more hot sauce, lime juice or salt to taste.
4

Add your rice and bring to a low boil. Constantly stir until cooked, around 10 to 15 minutes. Add the shrimp and let cook for about 2 to 3 minutes off the heat.
5

Serve with lime wedges, cilantro and avocado.