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

Name: Asopao de Camarones [Recipe + Video] Shrimp and Rice Pottage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 quart boiling water; 2 lbs shrimp (jumbo, uncooked, peeled); 3 tablespoons olive oil; 1 large red onion; 1 cup bell pepper; 1 teaspoon mashed garlic; 1 tablespoon minced parsley; 2 cup tomato sauce; 2 limes; 1 ½ tablespoons salt; 2 ½ cup rice; ½ cup carrot; ½ cup sweet peas (petit pois); ½ teaspoon pepper (freshly-cracked, or ground); hot sauce

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
547 kcal
Course
Lunch, Dinner
Cuisine
Dominican

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

Oriana Walker

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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.

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Ingredients

Servings

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

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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, a few slices of avocados or tostones.

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.
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.

Nutrition Information

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Calories 547kcal (27%) Carbohydrates 74g (25%) Protein 39g (78%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 381mg (127%) Sodium 2392mg (100%) Potassium 619mg (18%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2628IU (53%) Vitamin C 41mg (46%) Calcium 270mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 547 kcal

% Daily Value*

Calories	547kcal	27%
Carbohydrates	74g	25%
Protein	39g	78%
Fat	10g	15%
Saturated Fat	1g	5%
Cholesterol	381mg	127%
Sodium	2392mg	100%
Potassium	619mg	13%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2628IU	53%
Vitamin C	41mg	46%
Calcium	270mg	27%
Iron	5mg	28%