SHRIMP SOUP (SOPA DE CAMARONES)

SHRIMP SOUP (SOPA DE CAMARONES) image

Yield 6-8 people

Number Of Ingredients 14

1/4 cup olive oil
1 large yellow onion, chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
2 cloves garlic, finely chopped
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon salt
4 packets Goya Sazon with coriander and annatto
½ cup white vinegar
6 ounces Spanish fideo, vermicelli, or angel-hair pasta, broken into short pieces
24 large shrimp, peeled and deveined

Steps:

In a large Dutch oven, heat the oil over medium heat. Add onion and cook for 5 minutes or until softened. Add bell peppers and cook, stirring occasionally, for 10 to 15 minutes or until vegetables are very tender. Add garlic and cook 2 minutes more. Add tomato paste and stir to coat vegetables. Stir in tomatoes, black pepper, oregano, salt, and Goya Sazon. Add 8 cups of water, increase heat to high, and bring to a boil. Reduce heat to medium and simmer, uncovered, for 25 minutes. Add the vinegar and simmer gently for 10 minutes. Taste for seasoning, adjusting as needed. Meanwhile, in a large saucepan of boiling water, cook the pasta for 3 to 6 minutes or until just tender. Drain in a colander. Rinse briefly. Add the shrimp to the soup and cook for 3 minutes or until cooked through. Stir the pasta into the soup and heat until hot.