Asopao De Camarones (Shrimp And Rice Soup) Recipe

• 4 Tbsp. lard
• 1/4 lb smoked ham diced
• 1 1/2 c. finely-minced onions
• 1 c. minced green peppers
• 3 lrg finely-minced tomatoes
• 1 Tbsp. finely-minced garlic
• 1/2 c. tomato puree
• 2 c. long grain unconverted white rice
• 2 quart water
• 2 Tbsp. salt
• 2 lb peeled deveined shrimp
• 1 lb green peas shelled
• 1 Tbsp. capers
• 1/2 c. pitted black olives
• 1/4 c. minced pimentos
• 1 Tbsp. minced parsley
• 1 tsp freshly-grnd white pepper
• 3 dsh Tabasco sauce

1. Heat the lard in a heavy 2 1/2- to 3-qt casserole.
2. When it is warm, stir in the diced ham.
3. Stir with a spoon to braise ham for a minute, then add in onions, peppers, tomatoes and garlic.
4. Cook for about 5 min.
5. Stir frequently till the vegetables are soft.
6. Add in water (or possibly stock if you prefer) and rice, then bring to a boil over high heat.
7. Lower the heat to simmer for about 15 min or possibly till rice is tender.
8. Stir in the spices.
9. Add in the shrimp and peas to the casserole, cover it for 3 min or possibly till shrimp are cooked.
10. Stir in the capers, olives and pimentos, cover and simmer a few min more, and serve.

lard, onions, green peppers, tomatoes, garlic, tomato puree, long grain unconverted white rice, water, salt, shrimp, green peas, capers, black olives, pimentos, parsley, white pepper, tabasco sauce

Taken from cookeatshare.com/recipes/asopao-de-camarones-shrimp-and-rice-soup-70633 (may not work)