This recipe was inspired by a delicious stew, “asopao con camarones”, that we had many years ago at a Taino Restaurant in Puerto Rico. Pictured with an arugula, carrot and tomato salad dressed in a simple vinaigrette and plantain chips on the side.
1 lb raw shrimp
1 1/2 Tablespoons extra virgin olive oil
1/2-3/4 cup recaito *see below for modification
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cups tomato sauce
3 cups water
*modification for recaito
1/2 onion; finely chopped
1/2 small pepper; finely chopped
1/4 cup fresh cilantro; chopped
1 clove garlic; crushed
Peal, de-vein and set aside shrimp.
In a large pot over low heat sauté the recaito (OR modification -onion, pepper, cilantro and garlic) in olive oil for 10 minutes, stirring occasionally. Add spices and tomato sauce, stir, bring to simmering and allow to simmer for 5 minutes. Add water and bring to a boil. Add the shrimp, return to a boil and cook for 10 minutes.
If serving this in the traditional style, over rice- start the meal by cooking the rice so it is done once this quick stew is prepared.