Recipe(tried): Puerto Rico Shrimp Stew

This stew is the equivalent of the Jewish chicken soup. That includes that it is good for parties, for Sunday gatherings, for those times when you are down & for those others when life smiles to you & you are on top of the world. It is delicious and worth the try. Buen provecho!

PUERTO RICO SHRIMP STEW
Serves 12

6 lbs ready to cook Jumbo Shrimps.
lb chopped smoked ham
2 envelopes Sazon Goya con Culantro y Achiote
1 cups of Sofrito (I posted an easy recipe for sofrito at the Recipe Swap today).
4 potatoes, peeled and cubed
1 bay leaf
1 tb drained cocktail capers
12 pimento stuffed green olives, sliced
1 tsp crushed oregano
tsp sugar
salt and pepper to taste
1 tb lime juice
1 canned pimento, sliced
chopped cilantrillo for garnish

In a caldero (iron casserole) saut in olive oil the smoked ham, Sofrito and the Saz n. Add the potatoes, bay leaf, capers, olives, oregano, sugar, 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 such as: (yuca, name, yaut a, malanga or batata).