Cruising the Caribbean: Shrimp asapao

Cruising the Caribbean: Shrimp asapao

Yield: 4 servings


1 pound shrimp, peeled and deveined

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon adobo seasoning

3 tablespoons olive oil

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 small tomato, seeded and diced

1 small onion, diced

3 garlic cloves, minced

1 tablespoon tomato paste

1 1/2 cups short-grain rice

5 cups water

1 bay leaf

Crushed red pepper, to taste

Method of Preparation

1. Season shrimp with salt, pepper, and adobo seasoning; set aside.

2. Heat olive oil in a large, deep pot over medium-high heat. Cook green bell pepper, red bell pepper, tomato, and onion in the hot oil until onion is soft. Mix in garlic and tomato paste. Stir in rice until coated. Pour in water and add bay leaf.

3. Bring mixture to a boil; reduce heat to medium-low and simmer about 20 minutes.

4. Add seasoned shrimp. Cook until the shrimp is pink, about 5 minutes; add crushed red pepper to taste then remove from heat immediately.

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