PUERTO RICO SHRIMP STEW
Serves 12

6 lbs ready to cook Jumbo Shrimps.
1/4 lb chopped smoked ham
2 envelopes Sazon Goya con Culantro y Achiote
1 1/2 cups of Sofrito.
4 potatoes, peeled and cubed
1 bay leaf
1 tb drained cocktail capers
12 pimento stuffed green olives, sliced
1 tsp crushed oregano
1/2 tsp sugar
salt and pepper to taste
1 tb lime juice
1 canned pimento, sliced
chopped cilantrillo for garnish

In a caldero (iron casserole) sauté in olive oil the smoked ham, Sofrito and the Sazón. Add the potatoes, bay leaf, capers, olives, oregano, sugar, ½ cup chicken stock and salt and pepper to taste. Cover and simmer until the potatoes are done (about 20 minutes). Add the shrimps and cook until the shrimps have lost their translucent look, about 5 minutes. Stir in the lime juice, garnish with the pimento and cilantrillo. Serve over perfect white rice and accompanied by boiled root vegetables (yuca, name, yautía, malanga or batata).