You will love this rice and shrimp stew popular in Puerto Rico and the Dominican Republic.
Heat a Dutch oven on medium, add the olive oil and sauté the onion until translucent.
Add the sofrito and the shrimp shells. Stir until the shells turn pink.
Add 8 cups water and the cilantro sprigs. Simmer and reduce by ⅓.
Ladle the stock through a strainer to separate the solids. You should end up with 5 cups of shrimp stock.
Strain the gandules and save the liquid.
Rinse the rice of all the starch the add the liquid from the gandules to the rice and let it soak in the liquid while preparing the dish.
Heat a Dutch oven on medium then add the onion, garlic and parsley. Cook until the onion is soft and translucent.
Add the shrimp, tomato purée, gandules, salt and chili powder to the Dutch oven.
Pour the shrimp stock into the Dutch oven.
Drain off the gandules liquid from the rice and add it then bring to a boil.
Reduce the heat to medium-low, cover and cook until the rice is soft. This should take about 17-20 minutes.
When the rice is soft add more salt to taste then squeeze the juice of one lime. Stir to combine.