Shrimp Sudado
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Shrimp Sudado
Category
Seafood
Ingredients
- 2 tablespoons Fustini's Garlic Olive Oil
- 1 red onion, thinly sliced
- 14 oz can tomatoes, drained
- ¼ cup white wine
- 1 tablespoon Fustini's Persian Lime Olive Oil
- 1 bunch of cilantro, stems and leaves separated
- 2 cups water
- 1 lb. shrimp
- 1 small yellow bell pepper
- 1 Thai Bird pepper or small hot pepper
- ¼ teaspoon sugar
Ingredients
Thai Pepper Paste
Directions
- Heat garlic oil over medium heat and sweat the onions until translucent. Add in yellow pepper paste and cook for 1 minute. Add in tomatoes, white wine, and Persian lime oil along with the stems of the cilantro, and water. Bring to a boil, remove the cilantro stems and puré,e.
- Bring the soup to a simmer and add in the shrimp. Once the shrimp is cooked (about 5 minutes) ladle soup into bowls and garnish with the cilantro leaves.
- Place peppers in a saucepan, cover with water and simmer until tender, about 5-10 minutes. Drain the peppers and place them in a blender with the sugar, puré,e until smooth.