Guiso De Camaron

Try this Puerto Rican style soup with local spot prawns, crispy garbanzos, charred onion and fava bean leaves, perfect as a side or a hearty entree.*

Ingredients
2 tomatoes, charred on the grill, peeled, seeded, diced
1 white and red spring onion, charred on the grill, outer layer peeled, green tops left on, chopped
1-3 cloves garlic, charred on the grill, peeled, crushed
1 cup dry white wine
1/ 2″ piece salt pork (optional)
4 cups shrimp stock (simmer shrimp shells in cold water for 20 mins, cool, strain)
2 spot prawns or other sweet large shrimp, peeled (reserve shells) and deveined
4 cups fava bean leaves, sliced in thick ribbons
1 can garbanzo beans, drained and well-rinsed, patted dry
1 Tbsp olive oil
1 – 3 Tbsp kosher salt, to taste

Directions
Place charred tomato, onion, garlic and salt pork, if using, in a medium soup pot with the wine and stock. Simmer over medium heat for 30 minutes, covered, stirring once or twice. While soup is simmering, heat oil in non-stick pan. Add dry garbanzo beans and saute with a pinch of salt until browned and crispy. This will take about 20 minutes, and you really shouldn’t leave them during this time. Stir gently and often for even browning and best texture. Set aside on paper towels or brown paper bag. Reduce heat on soup to lowest setting and taste for salt. Add salt to taste. Add shrimp and fava bean leaves. Stir gently once, cover, remove from heat, and allow 5 minutes. You’ll want to time this so the shrimp don’t overcook.

Have heated soup bowls ready and immediately scoop into each bowl some white or yellow rice (you could use brown, too), followed by a generous portion of the soup. Top each serving with the crispy garbanzo beans.

Chef’s Notes
*Pass around a plate with lime wedges, cilantro, avocado and minced onion for each diner to customize their bowl (like pho). Puerto Rican food is not spicy and is very pork-centric. If you choose to not add the pork, you might want a splash of tamari or nuoc mam for the salty flavor.