ASOPAO DE CAMARONES (SHRIMP AND RICE POTTAGE)
is the shortened version of the word "
", meaning soup-like in Spanish. In the Dominican Republic, it is used to describe a type of rice pottage that is very popular in our country.
Salt & Pepper
Pour the water into a pot and heat over medium-low heat until it reaches a low boil, lower heat to just enough to keep very hot.
If you have heads and/or peels, add it now to add flavor to the water.
Make the Base
Add onion, peppers, garlic & parsley to a stew pot. Add minced shrimp, tomato sauce & lime juice, mix well.
Pour in water & salt, increase heat to medium, and bring to the boil.
Cook the Rice
Add the rice, carrot, and peas and stir. Stir the rice regularly, adding boiling-hot water from the other pot.
Once the rice is cooked through, add the remaining shrimp and cook just until the shrimp becomes bright pink.
Serve with lime wedges, a few slices of avocados or tostones.
This recipe serves six but add more water if you need it to go further.
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