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Shrimp Asopao (Shrimp Stew)

Source: Burt Wolf's Table
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Rating: 2   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Makes 6 servings
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 frozen
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 to 4 minutes.

Add the tomatoes and sauté until softened, 2 to 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Stews
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 254
Fat. Total: 7g
Fiber: 4g
Carbohydrates, Total: 34g
Sodium: 277mg
% Cal. from Fat: 25%
Cholesterol: 28mg
Protein: 14g
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Al Reviewed: 09/02/2009
Shrimp stew
I tried this recipe before. It's a quick way to have a good meal. My mother used to cook the rice with all the ingredients (except the shrimp) so, it will absorb the flavors of everything. Since the shrimp cooks faster, she will add towards the end. I only give this recipe a 3 cupper as per the recipe.
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