"This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be." — cookie9035
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shrimp, peeled and deveined
ground black pepper
green bell pepper, diced
red bell pepper, diced
tomato, seeded and diced
1 1/2 cups
crushed red pepper to taste
frozen petite peas
This is a caribbean recipe, would be even better if could use 'sofrito' but not all the ingredients can be found everywere in the US. Also the original recipes use 'caldo de pescado' (fish broth) instead of water, adds lots of flavor!!
I think this dish is very ordinary and not as delicious as I expected. And I didn`t feel any hint of caribbean flavor.
We truly enjoyed this recipe. I took the suggestion of using some diced tomatoes and cilantro. We found it to be very flavorful. I added 2 cans of diced tomatoes in place of part of the water. Added a little fresh Cilantro and skipped the peas. I used a brown rice and it needed about twice as much time as suggested in the recipe but the flavor was great (the kids even ate it!). A+.
Very tasty, very quick. I made a few adjustments based mostly on what was at hand. I used the sauce from a can of chipotle peppers in adobo sauce that was hanging out in the fridge in place of the seasonings, I used a whole red pepper instead of 1/2 a red and 1/2 a green, and I used brown basmati because that's what I had. Great the next day, too - maybe better.
This was really tasty - with the flavors and seasonings it was like a mix between paella and jambalaya, but still very different from either. I followed other reviewers suggestions and used a can of tomatoes since fresh tomatoes are awful this time of year, and I added some cilantro. Overall very tasty - thanks!
This was a good recipe.. I made a few changes and it came out really good. I substituted half of the water with chicken broth. Added sofrito, chicken and shrimp and potatoes. My picky son loved it!
This was very tasty! I added a can of diced tomatoes and some fresh cilantro and it was even better. Two thumbs up.
Fantastic! I followed the recipe very closely - but I did take the advise from the reviews to use a couple of cans of diced tomato to make up some of the 7c of water. Also I used frozen broccoli (husband hates peas). I used brown basmati rice - love that! but it does take longer to cook. When it was nearly done I sampled it and it was a little bland so I added a couple of spoons of beef broth granules which added just what it needed. I will definitely be making this again, it was so good and a nice variety for cooking shrimp.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 59
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