Cuban Shrimp Asopao
2 Tbs (30 ml) olive oil 1 green bell pepper (capsicum) cored, seeded, and diced 1 red bell pepper (capsicum) cored, seeded, and diced 1 medium tomato, diced 1 small onion, diced 2-4 cloves garlic, finely chopped 1 Tbs (15 ml) tomato paste Red pepper flakes to taste (optional) 1 cup (250 ml) short-grain rice 3 cups (750 ml) water 1 bay (laurel) leaf 1 lb (450 g) shrimp, peeled and deveined Salt and freshly ground pepper to taste 1 cup (250 ml) frozen green peas
Heat the oil in a large deep pot over moderate heat and saute the bell peppers, tomato, onion, garlic, tomato paste, and red pepper flakes until the onion is tender but not browned, about 5 minutes. Add the rice and stir to coat. Add the water and bay leaf and bring to a boil. Reduce the heat to low and simmer covered until the rice is cooked, about 20 minutes. Season the shrimp with salt and pepper and add them to the pot along with the peas. Stir gently and cook until the shrimp are firm and opaque, about 3 minutes. Serves 4 to 6.