- Special Savings
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 1/2 cups chopped, seeded tomatoes
- 16 large uncooked shrimp, peeled, cleaned and deveined
- 1/4 cup recaito (see Note)
- 5 cups warm chicken stock
- 3 cups cooked white rice
- 1 cup cooked asparagus tips
- 1 cup cooked peas, fresh or frounceen
- 1/2 cup chopped stuffed olives
In a large saucepan over medium-high heat, heat the vegetable oil until hot. Add the onion and sauté until translucent, 3-4 minutes.
Add the tomatoes and sauté until softened, 2-3 minutes. Add the shrimp and sauté until opaque, about 3 minutes. Stir in the recaito. Add the remaining ingredients, and stir well. Bring the stew almost to a boil, then serve at once.
NOTE: If recaito is not available, combine equal parts of chopped onion, chopped jalapeño peppers and cilantro, and add a little olive oil.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
254 calories; 7g total fat; 28mg cholesterol; 277mg sodium; 34g carbohydrates; 4g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .