Cooking Instructions:

• Start by bringing 3 quarts of water to a boil in a large pot. Once boiling, reduce the heat to low to keep the water simmering. This will serve as your flavorful broth base.
• In another large pot, heat 3 tablespoons of olive oil over medium heat. Add the diced red onion and bell pepper, sautéing until they become soft and fragrant, about 5 minutes. Stir in 1 teaspoon of mashed garlic and cook for an additional minute.
• Add the 2 cups of tomato sauce (or 5 tablespoons of tomato paste) to the sautéed vegetables. Mix well and let it simmer for about 3-4 minutes, allowing the flavors to meld.
• Stir in the 2 cups of long-grain rice and mix to coat the rice with the sauce. Gradually pour in the simmering broth, ensuring that the rice is fully submerged.
• Squeeze the juice of 1 lime into the pot, followed by 1 tablespoon of salt (adjust to taste), diced carrots, and sweet peas if using. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
• Once the rice is cooked, fold in the 2 lbs of peeled shrimp and stir gently. Cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
• Taste the Asopao and adjust seasoning with freshly cracked pepper and additional salt, if needed. Finish by stirring in the remaining juice from 1 lime.
• Ladle the Asopao de Camarones into bowls and garnish with minced parsley and a drizzle of hot sauce or agrio de naranja for an extra kick. Enjoy warm!