Asopao de Camarones Recipe (Shrimp and Rice Pottage)

Asopao de Camarones Recipe (Shrimp and Rice Pottage): a great dish that is usually prepared for informal get-togethers. It is very cheap and can easily feed another person by just adding a little more water.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Clara Gonzalez


  • 2 lbs [0.9 kg] of shrimp , raw and peeled (or shellfish of your preference)
  • 3 tablespoons of olive oil
  • 1 large onion , diced
  • 1/2 cup bell peppers , diced
  • 1 teaspoon mashed garlic
  • 1 tablespoon of finely chopped parsley
  • 2 cups of tomato sauce
  • Juice of 1 lime
  • 2 1/2 cups of rice
  • 3 quart [3 lt] of boiling water (which you'll keep simmering over low heat)
  • 2 teaspoons of salt (you may not need it all)
  • 1/2 cup of carrot , diced
  • 1/2 cup of peas
  • 1/2 teaspoon of pepper
  • Agrio de naranja (or hot sauce of your preference)


  • Chop 1/3 of the shrimps into tiny pieces.
  • In a stew pot heat the oil over very low heat. Add the onion, peppers, garlic and parsley. Cook and stir until the onion turns translucent.
  • Add the shrimp that you chopped. Cook and stir for another minute.
  • Add the tomato sauce, lime juice and a tablespoon of salt and mix well.
  • Pour in 2 quarts of water, and 1 teaspoon of salt, increase heat to medium and bring to the boil.
  • Add the rice, carrot and peas and stir.
  • Stir the rice regularly, adding boiling-hot water to keep the level of liquid the same.
  • Once the rice is cooked through (grains have doubled their size), add the remaining shrimp and cook until the shrimp becomes bright pink.
  • Taste and season with pepper and salt to taste.
  • Serve with a few slices of avocados or tostones and the agrio de naranja.


The reason why I suggest adding the shrimp at the end is because, like all seafood, it resents long cooking. The third of the shrimps you add at the beginning is enough to give this dish its flavor.