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.
Course Dinner, Lunch
Keyword how to make asopao, shirmp rice stew, shrimp pottage, shrimp rice soup
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Clara Gonzalez
3quart[3 lt] of boiling water(which you'll keep simmering over low heat, see notes)
2lbs[0.9 kg] of shrimp, raw and peeled (and extra shellfish of your preference, see notes)
3tablespoonsof olive oil
1large red onion, diced
1cupbell peppers, diced
1tablespoonof finely chopped parsley(plus more for decoration if you wish)
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.
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.
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.
Serving: Serve with lime wedges, a few slices of avocados or tostones.
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.If you're feeling fancy, add some of that seafood mixes that you can buy in the supermarket (with a mix of other shellfish), it should be added at the same time you add the whole shrimp at the end.The reason why I suggest adding the shrimp at the end is that, like all seafood, it resents long cooking. The third of the shrimps you add at the beginning is enough to give this dish a lot of flavor. However, if you can buy unpeeled shrimp, do it, and use the heads and peels to add extra flavor to the water you'll keep hot to add during the cooking time.