Asopao De Camarones - (Shrimp And Rice Soup)

Recipe Ingredients

4 tablespoons	60ml	Lard
1/4 lb	113g / 4oz	Smoked ham - diced
1 1/2 cups	93g / 3.3oz	Finely-chopped onions
1 cup	146g / 5.1oz	Chopped green peppers
3 cups	187g / 6.6oz	Finely-chopped tomatoes (large)
1 tablespoon	15ml	Finely-chopped garlic
1/2 cup	118ml	Tomato puree
2 cups	320g / 11oz	Long grain unconverted white rice
2		Water
2 tablespoons	30ml	Salt
2 lbs	908g / 32oz	Peeled deveined shrimp
1 lb	454g / 16oz	Green peas - shelled
1 tablespoon	15ml	Capers
1/2 cup	118ml	Pitted black olives
1/4 cup	36g / 1.3oz	Chopped pimentos
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Freshly-ground white pepper
3 teaspoons	15ml	Tabasco sauce

Recipe Instructions

Heat the lard in a heavy 2 1/2- to 3-quart casserole. When it is hot, stir in the diced ham. Stir with a spoon to braise ham for a minute, then add onions, peppers, tomatoes and garlic. Cook for about 5 minutes. Stir frequently until the vegetables are soft.

Add water (or stock if you prefer) and rice, then bring to a boil over high heat. Lower the heat to simmer for about 15 minutes or until rice is tender.

Stir in the spices. Add the shrimp and peas to the casserole, cover it for 3 minutes or until shrimp are cooked. Stir in the capers, olives and pimentos, cover and simmer a few minutes more, and serve.

Source:
"Lynn Thomas on the http://www.prodigy.net Food BB"

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