Active Time: 15 MinutesTotal Time: 15 MinutesYield: Makes 6 servings
RECIPE INGREDIENTS
2 tablespoons vegetable oil
1 cup chopped onion
2 1/2 cups chopped, seeded tomatoes
16 large uncooked shrimp, peeled, cleaned, and deveined
1/4 cup recaito (see Note)
5 cups warm chicken stock
3 cups cooked white rice
1 cup cooked asparagus tips
1 cup cooked peas, fresh or frozen
1/2 cup chopped stuffed olives
DIRECTIONS
In a large saucepan over medium-high heat, heat the vegetable oil until hot. Add the onion and sauté until translucent, 3 to 4 minutes.
Add the tomatoes and sauté until softened, 2 to 3 minutes. Add the shrimp and sauté until opaque, about 3 minutes. Stir in the recaito. Add the remaining ingredients, and stir well. Bring the stew almost to a boil, then serve at once.
NOTE: If recaito is not available, combine equal parts of chopped onion, chopped jalapeño peppers, and cilantro, and add a little olive oil.
RECIPE INGREDIENTS
2 tablespoons vegetable oil
1 cup chopped onion
2 1/2 cups chopped, seeded tomatoes
16 large uncooked shrimp, peeled, cleaned, and deveined
1/4 cup recaito (see Note)
5 cups warm chicken stock
3 cups cooked white rice
1 cup cooked asparagus tips
1 cup cooked peas, fresh or frozen
1/2 cup chopped stuffed olives
DIRECTIONS
In a large saucepan over medium-high heat, heat the vegetable oil until hot. Add the onion and sauté until translucent, 3 to 4 minutes.
Add the tomatoes and sauté until softened, 2 to 3 minutes. Add the shrimp and sauté until opaque, about 3 minutes. Stir in the recaito. Add the remaining ingredients, and stir well. Bring the stew almost to a boil, then serve at once.
NOTE: If recaito is not available, combine equal parts of chopped onion, chopped jalapeño peppers, and cilantro, and add a little olive oil.
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