Asopeo de Camerones (Shrimp and Rice Soup)

Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 cup rice
• 3 Tbsp. achiote oil
• 1/2 cup diced slab bacon
• 3 garlic cloves, finely chopped
• 1 cup finely chopped onions
• 1/2 cup finely chopped green pepper
• 2 Tbsp. finely chopped fresh cilantro leaves
• 1 tsp. crushed oregano
• 4 ajicitos del pais, seeded and coarsely chopped
• 1/4 cup canned tomatoes, coarsely chopped
• 1/4 cup sliced green olives
• 1 Tbsp. capers
• 1 1/2 lb. shrimp, peeled and cleaned
• 8 cups chicken broth

Directions

1. Heat oil in a deep pot or cauldron over medium heat; add diced bacon and saute until golden brown, stirring constantly. Add garlic and saute one minute. Add onion, green pepper, cilantro, oregano, and the ajicitos. Cook, stirring until onion turns translucent.

2. Add tomatoes, olives and capers and cook for 5 minutes stirring constantly. Add the shrimp and the chicken broth; cook for 3 minutes.

3. Add rice; when the grains have partially cooked, reduce heat to low and simmer uncovered until rice is tender, but still soupy, about 20 minutes. Add more hot broth if mixture dries out.

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