Asopao de Camarones [Recipe + Video] Shrimp and Rice Pottage
User Reviews
5
Asopao de Camarones [Recipe + Video] Shrimp and Rice Pottage
Description
Asopao de Camarones combines peeled shrimp, tomato sauce, and seasonings with rice cooked directly in flavorful broth, sustained by slow simmering and gradual liquid addition. The preparation begins by simmering shrimp shells and heads in water to create a seafood-infused stock, then making a base by sautéing onions, peppers, garlic, and parsley along with minced shrimp and tomato sauce. Incorporating lime juice and tomato paste adds brightness and depth to the broth. As the rice, carrot, and optional peas cook, hot stock is added slowly to maintain consistent heat and prevent the rice from sticking or drying out. Finally, whole shrimp are folded in briefly at the end to avoid overcooking while delivering fresh seafood texture.
The stew yields a comforting, soupy consistency, with seafood notes infused throughout the rice. The shrimp remains tender without becoming rubbery due to careful timing of their addition. This dish works well on cooler days but can be a daily home-cooked meal. Lime juice adds a subtle tang that balances the richness of tomato and shrimp.
The recipe advises adjusting the amount of liquid depending on preferred rice texture, from firm to soft and somewhat mushy. Adding a commercial mixed shellfish blend enhances flavor variation. Using shrimp shells for stock provides a distinct depth. Adding hot sauce or agrio de naranja offers an optional layer of spice and acidity to finish.
Ingredients
- 3 quart water 3 lt] (which you'll keep simmering over low heat, see notes, boiling
- 2 lbs Shrimp 0.9 kg], raw and peeled (and extra shellfish of your preference, see notes, jumbo, uncooked, peeled
- 3 tablespoons olive oil
- 1 red onion diced, large
- 1 cup bell pepper diced
- 1 teaspoon garlic mashed
- 1 tablespoon parsley plus more for decoration if you wish, minced
- 2 cup tomato sauce (or 5 tbsps of tomato paste)
- 2 lime 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 canned - optional, petit pois
- ½ teaspoon black pepper or to taste, freshly-cracked or ground
- 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, a few slices of avocados or tostones.
Notes
- Adjust liquid quantity based on your preferred rice texture: less for firm rice, more for mushy consistency.
- Add extra shellfish or seafood mixes during the final cooking step with whole shrimp for enhanced flavor.
- Using unpeeled shrimp and simmering their shells and heads in the stock enriches the broth taste.
- Keep the stock hot to maintain even cooking temperature when gradually adding liquid to the rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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