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Categories:
olive oil yellow onion red bell pepper green bell pepper garlic tomato paste tomatoes black pepper oregano salt packets white vinegar Spanish fideo shrimp
Viewed: 56 - Published at: 2 years agoIngredients
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 6-ounce can tomato paste
- 1 28-ounce can diced tomatoes
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 packets Goya Sazon with coriander and annatto
- 1/2 cup white vinegar
- 6 ounces Spanish fideo, vermicelli, or angel-hair pasta, broken into short pieces
- 24 large shrimp, peeled and deveined
Method
- In a large Dutch oven, heat the oil over medium heat. Add onion and cook for 5 minutes or until softened. Add bell peppers and cook, stirring occasionally, for 10 to 15 minutes or until vegetables are very tender. Add garlic and cook 2 minutes more. Add tomato paste and stir to coat vegetables. Stir in tomatoes, black pepper, oregano, salt, and Goya Sazon.
- Add 8 cups of water, increase heat to high, and bring to a boil. Reduce heat to medium and simmer, uncovered, for 25 minutes. Add the vinegar and simmer gently for 10 minutes. Taste for seasoning, adjusting as needed.
- Meanwhile, in a large saucepan of boiling water, cook the pasta for 3 to 6 minutes or until just tender. Drain in a colander. Rinse briefly.
- Add the shrimp to the soup and cook for 3 minutes or until cooked through. Stir the pasta into the soup and heat until hot.
