Dominican Shrimp Asopao

This is a thick and hearty soup, often referred to as a burgoo or bog in the Deep South.

16 to 20  white shrimp, peeled, deveined, and diced; shells reserved
1 quart chicken stock or  chicken broth powder
1 cup water
1 can finely diced white onions
1/2 cup finely diced carrots
2 cloves {garlic}, minced
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup long grain rice
 hot sauce, to taste
 {salt}, to taste
 {pepper}, to taste
1/4 cup cilantro leaves
1/2  lime
Boil the shrimp shells with the chicken stock and water hard for 10 minutes. Set aside.

Sauté the onions, carrots, garlic, oregano, and cumin in the oil for 5 minutes. Add the tomato paste and stir well. Add the rice. Add the reserved shrimp broth and simmer gently for 30 minutes.

Add the shrimp and turn off the heat. Adjust seasoning with hot sauce and salt and pepper. Stir in the cilantro and ladle into bowls. Squeeze lime over soup.

Ease of Preparation: Easy

Preparation Time: 40 min

Cook Time: 15-20 min

Servings: 2

Recipe By: David Poran

From:  Knack College Cookbook
Used with permission of Globe Pequot Press