Asopao de Camarones [Video+Recipe] Shrimp and Rice Pottage

Asopao de camarones, a flavorful shrimp and rice pottage is a dish that is sometimes prepared for informal get-togethers. It is very cheap and can easily feed another person by just adding a little more water.

Course Dinner, Lunch

Cuisine Dominican

Keyword how to make asopao, shirmp rice stew, shrimp pottage, shrimp rice soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 547kcal

Author Clara Gonzalez

Ingredients

3 quart boiling water [3 lt] (which you'll keep simmering over low heat, see notes)
2 lbs shrimp (jumbo, uncooked, peeled) [0.9 kg], raw and peeled (and extra shellfish of your preference, see notes)
3 tablespoons olive oil
1 large red onion diced
1 cup bell pepper diced
1 teaspoon mashed garlic
1 tablespoon minced parsley (plus more for decoration if you wish)
2 cup tomato sauce (or 5 tbsps of tomato paste)
2 limes divided
1 ½ tablespoons salt divided (you may not need it all)
2 ½ cup rice long grain, or carolina
½ cup carrot diced
½ cup sweet peas (petit pois) canned - optional)
½ teaspoon pepper (freshly-cracked, or ground) (or to taste)
hot sauce (or agrio de naranja), to taste

Instructions

Heating water

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.
⚠️ We'll use this liquid to add to the other pot later in the preparation.

2. Making the base

Mince ⅓ of the shrimps. Set the whole shrimp aside (refrigerated).
In a separate stew pot heat the oil over low heat. Add the onion, peppers, garlic, and parsley. Cook and stir until the onion turns translucent.
Add the minced shrimp, cook and stir for another minute. Add the tomato sauce, the juice of 1 lime, and mix well.
Pour in ⅓of the water (from the other pot), and 1 tablespoon of salt, increase heat to medium, and bring to the boil.

3. Cooking the rice

Add the rice, carrot, and peas and stir. Stir the rice regularly, adding boiling-hot water from the other pot to keep the rice covered as the liquid evaporates and is absorbed by the rice.
Once the rice is cooked through (grains are soft and have doubled their size), add the remaining shrimp you had set aside, and cook just until the shrimp becomes bright pink.
Taste and season with pepper, salt, and hot sauce to taste.

4. Serving

Serve with lime wedges, see above the recipe for serving suggestions.

Video

Notes

The amount of liquid you will add to the rice will depend on the consistency you prefer, if you are one of those who like soft rice, but still firm, you will need a little less, if you are one of those who prefer it mushy, you will need more.

Nutrition