James's Shrimp Rice Soup
4 tbs lard
1/4 lb smoked ham diced
1 1/2 cup finely-chopped onions
1 cup chopped green peppers
3 lrg finely-chopped tomatoes
1 tbl finely-chopped garlic
1/2 cup tomato puree
2 cup long grain unconverted white rice
2 qt water
2 tbs salt
2 lb peeled deveined shrimp
1 lb green peas shelled
1 tbs capers
1/2 cup pitted black olives
1/4 cup chopped pimentos
1 tbs chopped parsley
1 tsp freshly-ground white pepper
3 dsh Tabasco sauce
Method :
Heat the lard in a heavy 2 1/2- to 3-quart casserole. When it is hot, stir in
the diced ham. Stir with a spoon to braise ham for a minute, then add onions,
peppers, tomatoes and garlic. Cook for about 5 minutes. Stir frequently until
the vegetables are soft.
Add water (or stock if you prefer) and rice, then bring to a boil over high
heat. Lower the heat to simmer for about 15 minutes or until rice is tender.
Stir in the spices. Add the shrimp and peas to the casserole, cover it for 3
minutes or until shrimp are cooked. Stir in the capers, olives and pimentos,
cover and simmer a few minutes more, and serve.
1054
Final
separation between Eastern (Orthodox) and Western (Roman) churches.