In a medium pot, combine 4 cups of purified water with 1 cup of bonito flakes and shrimp shells. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.

While the stock simmers, dice one large sweet onion, one large vine-ripened tomato, and half a bell pepper of your choice. Mince four cloves of garlic.

In a Dutch oven, heat 2 tablespoons of avocado oil. Add the diced onion, tomato, and bell pepper, sautéing for about 5–7 minutes until the onion is translucent.

Add the cleaned wild Argentinian shrimp to the pot, cooking for about 1 minute on each side until they turn pink. Remove them from the pot.

Increase the heat to medium-high, then add minced garlic, ¼ cup sofrito, ½ tablespoon sazon, bay leaves, and ½ teaspoon of salt. Cook for 3–4 minutes.

Stir in ½ cup of jasmine rice, coating the grains with the flavorful base. Let it cook for a minute.

Strain your shrimp stock into the pot, discarding the bonito flakes and shells. Bring back to a gentle boil, then reduce to simmer for 15–20 minutes until the rice is tender.

Return the cooked shrimp to the pot and let the stew simmer for an additional 2 minutes. Remove bay leaves before serving.

Ladle the Puerto Rican Shrimp Stew into bowls, garnishing with freshly diced cilantro and a lime wedge.