Asopoa de Camarones (shrimp and rice soup)
Cooking Instructions
- 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.
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