Recipe: Shrimp Stew (Camarones a La Criolla)

SHRIMP STEW
(CAMARONES A LA CRIOLLA)

1 tablespoon annatto oil combined with 2 tablespoons olive oil
1/4 cup Basic Sofrito
3 bay leaves
1/2 cup alcaparrado or manzanilla olives
3 ounces smoked ham, cut into small dice
1 (16-ounce) can whole tomatoes, drained and roughly chopped 2 pounds medium 1 cup tomato sauce
shrimp, peeled and cleaned
2 teaspoons salt
2 teaspoons black pepper

Heat the oil in a soup pot. Add the sofrito, bay leaves, alcaparrado, and ham. Saute over medium-high heat for 3 minutes.

Add the canned tomatoes and tomato sauce. Bring the mixture to a boil, reduce the heat to medium, and add the shrimp. Cook until the shrimp turn pink, about 5 minutes.

Stir in salt and pepper and cook 2 minutes more.

Servings: 6-8