1 lb. peeled shrimp (shrimp will need to be seasoned prior to cooking)
2 tablespoons olive oil
¼ cup sofrito*
½ cup tomato sauce
1 cup canned diced tomato
1 cup of short grain rice (soaked for 1 hour in water, drained)
4 to 5 cups fish stock
1 1/2 tsp of capers
8 pimento stuffed olives
½ cup chopped sweet red pepper (pimiento morrón)
¼ cup fresh cilantro
Fried plantains to serve
salt and pepper to taste
In a medium-size pot heat olive oil to medium temperature add the sofrito and tomato sauce. Cook 2 to 3 minutes.
Add the fish stock, rice, diced tomatoes, pimientos, capers, oilves and cilantro. Cook at medium heat for 20 minutes until rice is tender.
Season the shrimp then add to pot. Cook for 15-20 minutes until gumbo like consistency. Serve with fried plantains.
*Sofrito is an aromatic combination of onions, peppers, garlic, culantro and cilantro. It is the base for many Puerto Rican dishes. Sofrito can be found in the Latin section of your supermarket.