Recipe: Asopao de Camarones (Puerto Rican Style Shrimp Gumbo) for Ivonne

ASOPAO DE CAMARONES
(PUERTO RICAN STYLE SHRIMP GUMBO)

1 lb fresh or salt water shrimp, shelled and deveined
1 small green lemon, juice of (or 2 tbsp bottled lemon juice concentrate)
2 tbsp olive oil
1 medium sized onion, diced
1 green bell pepper, diced
2 tsp diced fresh cilantro leaves
2 tbsp crushed garlic
1 cup olives
1 small tomato, diced
1 bay leaf
salt to taste (just a pinch for salt-water shrimp, about 1 tsp for fresh-water shrimp)
4 cups water
1 1/2 cups uncooked medium-grain rice
1 cup potatoes, peeled and diced (optional; if using, add more salt)
1 red bell pepper, sliced

Rinse the shrimp. Baste with the lemon juice and set aside.

In a deep cooking dish, place two tablespoonfuls of olive oil and heat for about one minute. Saute onion, pepper and diced cilantro for under a minute.

Add garlic, olives, tomato and bay leaf, and salt saute another minute.

Add 4 cups water and bring to a boil. Add the rice and bring the heat down to medium. Cook over medium heat, covered, for around twenty minutes. If the pot is not deep enough, it is likely to boil over, so uncover it often, stir, and let some steam out to prevent it.

Add the shrimp, diced potatoes and red peppers. Cook for another ten minutes.

Serve hot, preferably with Tostones de Platano (Fried Green Plantains)

Servings: 4
Adapted from Source: Dollarman