Asopao de camarones is a delicious Puerto Rican dish, often described as a cross between a soup and a stew. It’s made with shrimp, rice, and a flavorful broth that is infused with a variety of spices and herbs. Here’s a recipe for Puerto Rican asopao de camarones:
Ingredients
For the Sofrito (Aromatic Base):
1 medium onion, chopped
1 bell pepper (red or green), chopped
1 small tomato, chopped
4 cloves garlic, minced
2 tablespoons cilantro, chopped
2 tablespoons fresh oregano, chopped
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons olive oil
For the Asopao:
1 1/2 cups long-grain white rice
1 pound large shrimp, peeled and deveined
8 cups chicken or seafood broth (preferably homemade)
1 cup tomato sauce
1/2 cup green peas
1/2 cup diced carrots
1/2 cup diced bell pepper (red or green)
1/2 cup diced celery
1/2 cup sliced green olives (optional)
Salt and pepper to taste
Lime wedges for garnish
Yield: This recipe serves 4-6 people.
Directions
1. Prepare the Sofrito:
In a food processor, combine the onion, bell pepper, tomato, garlic, cilantro, oregano, cumin, and paprika. Pulse until you have a thick paste.
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sofrito and sauté for about 5 minutes, or until the mixture begins to turn golden and fragrant.
2. Cook the Shrimp:
Add the shrimp to the pot with the sofrito and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pot and set them aside.
3. Prepare the Rice:
Add the rice to the pot with the remaining sofrito and stir to coat the rice with the mixture.
Pour in the chicken or seafood broth and tomato sauce. Stir well and bring the mixture to a boil.
4. Add Vegetables:
Add the green peas, diced carrots, bell pepper, celery, and green olives (if using) to the pot. Season with salt and pepper to taste.
5. Simmer and Cook:
Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid has thickened to a porridge-like consistency. Stir occasionally to prevent sticking.
6. Finish with Shrimp:
Return the cooked shrimp to the pot and cook for an additional 2-3 minutes until they are heated through.
7. Serve:
Ladle the asopao into bowls and garnish with fresh cilantro and lime wedges.
8. Enjoy:
Asopao de camarones is often served as a hearty meal on its own, but it can also be accompanied by tostones (fried green plantains) or a simple side salad for a complete Puerto Rican dining experience.
Enjoy your homemade Puerto Rican asopao de camarones with some tostones!
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