Dominican Shrimp, Corn and Sweet Potato Asopao with Cilantro

Instructions

1. 1

   In a bowl, season the shrimp with half of the salt, black pepper, dried oregano, sweet paprika, cumin, and sour orange juice. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a large pot over medium heat. Add the olive oil, white onion, and sweet peppers. Cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the diced tomato, tomato paste, and bay leaf. Cook for 4 to 5 minutes, stirring, until a thick and fragrant sofrito forms.

4. 4

   Add the diced sweet potato and sweet corn. Stir for 1 minute to coat them in the sofrito. Add the rice and sauté for 1 more minute.

5. 5

   Pour in the hot seafood stock or water. Add the remaining salt and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and cook partially covered for 15 minutes, stirring occasionally so the rice releases starch and the asopao becomes creamy.

6. 6

   Add the shrimp along with all of their marinade and cook for 4 to 6 minutes, until pink and cooked through and the sweet potato is tender. If you want a looser consistency, add a bit more hot stock.

7. 7

   Turn off the heat, remove the bay leaf, and add the fresh cilantro and lime juice. Adjust salt if needed.

8. 8

   Serve hot. If you need to hold it warm before serving, keep it at 170 °F / 77 °C for a short time, adding a little stock to maintain the brothy texture.