In a small stockpot, bring 8 cups of purified water to a boil.

Add bonito flakes and shrimp shells (including tails and heads) to the boiling water.

Reduce the heat and let the stock simmer gently for about 20 minutes to extract flavor.

(Optional) Roast the shrimp shells in the pot before adding water for enhanced umami flavor.

Strain the stock to remove solids and set aside.

Dice the tomato, onion, and bell pepper.

Mince or grate the garlic and keep it ready.

Heat a Dutch oven over low heat and add avocado oil.

Add diced onion, tomato, and bell pepper. Sauté until the onions turn translucent and the tomato and pepper soften.

Clean and rinse the shrimp thoroughly, then drain well.

Once the onions are caramelized, increase the heat slightly and add the shrimp.

Cook for about 1 minute per side, then remove and set aside to prevent overcooking.

Increase heat to low-medium.

Stir in the sofrito, sazon, bay leaves, salt, and garlic.

Cook for about 3-4 minutes, stirring continuously.

Add jasmine rice and stir to coat evenly.

Strain the prepared shrimp stock and add the liquid to the Dutch oven.

Stir gently and let the stew simmer until the rice is al dente, stirring occasionally.

Once the rice is tender, return the cooked shrimp to the pot.

Simmer for another 2 minutes until shrimp is fully cooked but tender.

Chop fresh cilantro.

Slice a lime into wedges.

Ladle the stew into bowls and garnish with chopped cilantro, a lime wedge, and sliced avocado (optional).

Serve immediately and enjoy!