Cuban Shrimp Noodle Soup

Ingredients

• 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 

Directions

• 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.