Cuban Shrimp Noodle Soup
1 1/2 cups dried shrimp(available at hispanic and oriental markets)
1 cup red pepper, finely diced
1 cup onion, finely diced
3 tablespoons fresh garlic, finely minced
3 tablespoons extra virgin olive oil
3 tablespoons tomato paste
1 jalapeno(seeded if you don't like it spicy), finely diced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon salt
1/4 cup lemon juice
8 cups water
2 pounds fresh small shrimp, peeled and deveined (our first choice is Laughing Bird shrimp)
4 bundles angel hair pasta
Lime wedges for serving
In a dutch oven, heat olive oil over medium high heat, add garlic, red pepper, onion, and jalapeno, saute about 5 minutes.
Add tomato paste and dried shrimp, saute about 2 more minutes, paste should darken to a deep red color.
Add dried herbs and salt, pour in water and bring to a boil. Reduce heat to low simmer, continue to simmer for 30 minutes.
Strain soup through a fine mesh sieve, pushing down on the solids to release all of the liquids.
Return broth to pot, bring back to a boil, add noodles, reduce heat and cook about 3 minutes. Add shrimp and lemon juice, cook about 5 minutes longer and it’s done.
Serve with fresh lime wedges, squeeze over soup before serving. Serve with some toasted bread and butter.