Shrimp Stew

• 2 Tbsp. vegetable oil
• 1 c. onion, chopped
• 2 1/2 c. chopped and seeded tomatoes
• 16 large shrimp, peeled, cleaned and deveined)
• 5 c. warm chicken stock
• 3 c. cooked white rice
• 1 c. cooked asparagus tips
• 1/4 c. Recaito (if not available, combine equal parts chopped onion, chopped jalapeno peppers and cilantro and add a little olive oil)
• 1 c. cooked peas
• 1/2 c. stuffed olives, chopped

1. In a large saucepan over medium-high heat, heat the vegetable oil until hot.
2. Add onion and saute until translucent, about 3 to 4 minutes.
3. Add tomatoes and saute until softened, 2 to 3 minutes. Add shrimp and saute until opaque, about 3 minutes.
4. Stir in the Recaito.
5. Add the chicken stock, rice, asparagus tips, peas and olives.
6. Stir well and bring almost to a boil.
7. Serve at once. Makes 6 servings.

vegetable oil, onion, tomatoes, shrimp, chicken, white rice, recaito, peas, stuffed olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277533 (may not work)