RICE - Asopao de Camarones

By Aemelia

Ingredients

• Sofrito:
• 1 cup of short grain rice
• 6 cubes (or Tbs) of sofrito
• 1 cup diced tomato
• 1 1/2 tsp of capers
• 1/2 cup of tomato sauce
• 8 pimento stuffed olives
• 4 cups of clam juice
• 1 lbs of shrimp, peeled and deveined
• 1 bunch Cilantro
• 8 leaves of culantro (if you can’t find add some extra cilantro)
• 1 head of garlic
• 2 large onion
• 1/2 lb. sweet chili peppers
• 2 large green bell peppers
• 1/2 cup olives with pimientos
• 1 sm jar roasted red peppers
• 1 tbsp. capers
• 2 tbsp. crushed oregano
• 1 tbsp. salt
• 1 tsp. black pepper
• 1 cup EVOO (extra virgin olive oil)

Details

Adapted from thenoshery.com

Preparation

Step 1

Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.

In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. If you are making a variety with chicken, add chicken here. Bring to a simmer, reduce heat, cover and cook for 15 minutes.

Add 4 cups of clam juice. If you are making it with chicken, substitute the clam juice with chicken sauce. Bring the stock to a boil and add shrimp.

Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it to be “soupy’er” water 1/4 cup at a time.

Sofrito:
Rinse, peel and chopp vegetables. Combine in food processor and puree.

Spoon into ice tray and freeze. Store cubes in zip-loc bag. Each cube measures 1 tbs.