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1 tablespoon olive oil
½ cup finely chopped sweet onion
½ cup finely chopped red bell pepper
1 teaspoon Sazon seasoning
3 tablespoons tomato paste
1 ½ to 2 cups stock, (chicken, vegetable or fish)
½ pound large shrimp, peeled and deveined
5 oz. lump crabmeat
4 tablespoons finely chopped cilantro
u Heat a 10-inch skillet over high heat until hot. Add the oil and sauté the onions and pepper for 2 to 3 minutes or until softened.
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