Asopao de Camarones - Puerto Rican Shrimp and Rice Stew
Asopao de Camarones is a quintessential Puerto Rican dish that brings comforting warmth and delightful flavors to your table. This hearty and aromatic soup-like stew combines succulent shrimp, vibrant vegetables, and rich herbs and spices, making it perfect for festive gatherings or cozy family dinners.
Ingredients
🍤 2 lbs large shrimp, peeled and cleaned, shells reserved for broth
💧 6-7 cups water, for broth
💧 6-7 cups water, for asopao after straining broth
🍃 Shrimp shells from 2 lbs of large shrimp
🥄 1 tablespoon sofrito, Judy's Rincon Boricua
🥄 1 1/2 tablespoons sofrito, Judy's Rincon Boricua
🥒 1 stalk celery, diced
🧅 1/2 medium onion, for broth, whole
🧅 1/2 medium onion, for asopao, diced
🌶 1/2 green bell pepper, diced
🌶 1/2 red bell pepper, diced
🧄 2 cloves garlic, mashed, for broth
🧄 3 cloves garlic, mashed, for asopao
🥔 1 medium potato, peeled and diced into small pieces
📦 1 packet Goya Sazón with Achiote
📦 1 packet Goya Sazón with Azafrán
🌿 1/2 bunch cilantro, chopped, for garnish
🍃 2-3 leaves recao, chopped, for garnish
🌶 1 teaspoon black pepper
🪴 1/2 teaspoon dried oregano
🧂 1 tablespoon adobo
🍚 1 cup medium grain rice, pre-soaked in water
🎃 6 small pieces pumpkin, diced, approx. 1/2 cup
🍷 1/2 cup red wine
🫒 2 tablespoons olive oil
🧂 Salt, approx. 1/2 teaspoon for broth and additional for asopao
🍅 1/2 can tomato sauce
🦞 Seafood seasoning, for shrimp marinade
Instructions
1- Prepare the Shrimp Broth:
- In a stainless steel pot, combine 6-7 cups of water with reserved shrimp shells, 1/2 whole onion, 2 mashed garlic cloves, about 1/2 teaspoon salt, and 1 packet of Goya Sazón with Azafrán.
- Bring to a boil, then simmer for 10-15 minutes. Strain the broth and set aside.
2- Prepare the Shrimp:
- Peel and de-vein the shrimp using a toothpick to remove the veins. Season with seafood seasoning, then refrigerate.
3- Sauté the Asopao Base:
- In a Copper Chef-like large square pan, heat 2 tablespoons of oil over medium-high heat. Sauté the diced green and red bell peppers and 1/2 diced onion for 2 minutes.
- Add 3 mashed garlic cloves and 1 1/2 tablespoons of sofrito; cook for 1 minute.
- Stir in 1/2 can tomato sauce, 1 packet of Goya Sazón with Achiote, black pepper, dried oregano, and adobo. Pour in red wine and cook for 3 minutes.
4- Simmer the Asopao:
- Add the shrimp broth to the pan. Mix in diced potato and pumpkin. Bring to a boil.
- Add pre-soaked rice, stir, reduce heat to medium, cover, and simmer for 10 minutes. Adjust salt if needed.
5- Add Shrimp and Finish:
- Once rice and vegetables are tender, add shrimp along with chopped cilantro and recao.
- Cook for 3 more minutes until shrimp are pink; avoid overcooking.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Equipment: Stainless steel pot, Strainer, Large non-stick square pan, Wooden spoon/spatula, Knife and cutting board, Measuring cups and spoons, Bowls for prep work, Toothpick, Maytag Gemini kitchen stove/range
Cooking Tips
- Create a rich shrimp broth using shells for a deeper seafood flavor.
- Use a toothpick to de-vein shrimp precisely.
- Pre-soak rice to avoid starchy conversions.
- Consider red wine to augment the stew's depth.
- Add shrimp last to retain their juiciness and tenderness.
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