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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 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
Method
- In a large saucepan over medium-high heat, heat the vegetable oil until hot.
- Add onion and saute until translucent, about 3 to 4 minutes.
- Add tomatoes and saute until softened, 2 to 3 minutes. Add shrimp and saute until opaque, about 3 minutes.
- Stir in the Recaito.
- Add the chicken stock, rice, asparagus tips, peas and olives.
- Stir well and bring almost to a boil.
- Serve at once. Makes 6 servings.
