Shrimp Asopao Recipe

Name: Shrimp Asopao Recipe
Prep time: 20 min
Cook time: 1 h
Yield: 6 servings
Ingredients: ½ onion; ¼ cup Sofrito; 2 cups Shrimp shells and tails; 2 Tbsp olive oil; 8 cups water; 3 prigs cilantro; 2.5 Cups white rice; 15 oz Gandules; 4 cloves garlic; 1 red onion; 2 Tbsp curley parsley; 15 oz tomato puree; 1 lb Shrimp; 1 tsp salt; 1 tsp chili powder; 5 cups shrimp stock; 2 limes

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Servings
6 servings
Calories
568 kcal
Course
Main Course
Cuisine
Puerto Rican

Shrimp Asopao Recipe

Vanessa Armstrong

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You will love this rice and shrimp stew popular in Puerto Rico and the Dominican Republic.

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Ingredients

Servings

Shrimp Stock Ingredients

½ onion chopped
¼ cup Sofrito
2 cups Shrimp shells and tails saved from the peeled shrimp
2 Tbsp olive oil
8 cups water
3 prigs cilantro

Asopao Ingredients

2.5 Cups white rice I like Carolina rice
15 oz Gandules pigeon peas
4 cloves garlic minced
1 red onion
2 Tbsp curley parsley chopped fine
15 oz tomato puree
1 lb Shrimp peeled and deveined
1 tsp salt
1 tsp chili powder
5 cups shrimp stock
2 limes

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Instructions

Make the Shrimp Stock

Heat a Dutch oven on medium, add the olive oil and sauté the onion until translucent.
Add the sofrito and the shrimp shells. Stir until the shells turn pink.
Add 8 cups water and the cilantro sprigs. Simmer and reduce by ⅓.
Ladle the stock through a strainer to separate the solids. You should end up with 5 cups of shrimp stock.

Make the Asopao

Strain the gandules and save the liquid.
Rinse the rice of all the starch the add the liquid from the gandules to the rice and let it soak in the liquid while preparing the dish.
Heat a Dutch oven on medium then add the onion, garlic and parsley. Cook until the onion is soft and translucent.
Add the shrimp, tomato purée, gandules, salt and chili powder to the Dutch oven.
Pour the shrimp stock into the Dutch oven.
Drain off the gandules liquid from the rice and add it then bring to a boil.
Reduce the heat to medium-low, cover and cook until the rice is soft. This should take about 17-20 minutes.
When the rice is soft add more salt to taste then squeeze the juice of one lime. Stir to combine.

Nutrition Information

Show Details

Calories 568kcal (28%) Carbohydrates 92g (31%) Protein 32g (64%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 191mg (64%) Sodium 1727mg (72%) Potassium 1032mg (29%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 714IU (14%) Vitamin C 23mg (26%) Calcium 268mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 568 kcal

% Daily Value*

Calories	568kcal	28%
Carbohydrates	92g	31%
Protein	32g	64%
Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	191mg	64%
Sodium	1727mg	72%
Potassium	1032mg	22%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	714IU	14%
Vitamin C	23mg	26%
Calcium	268mg	27%
Iron	5mg	28%