Asopao de Camarones

This Puerto Rican Asopao de Camarones (Shrimp Rice Pottage) is easy to make, comforting, delicious and a full meal in a bowl!

Just like Puerto Rican Chicken Soup (Sopa de Pollo), asopao is a common dish made in Puerto Rican Cuisine that’s especially great when you’re feeling under weather, or you’re just really not n the mood to cook but still need a full, healthy meal on the table.

Just throw all the ingredients into one pot and when its done, you’ll have a wholesome, comforting and delicious meal to feed your family.

I love one pot meals!

What is Asopao?

So what exactly is asopao?

Asopao is a thick stew or pottage that is made with either chicken, beef, pork, seafood or gandules (pigeon peas).

Just like most dishes, every home has its own way of making asopao. Whether it’s adding more or less vegetables or adding one or two additional spices.

However, all asopaos have one thing in common and that is rice.

Adding rice gives this meal the heartiness and sustenance we need when making a one-pot meal.

Adding rice is also what gives this dish, its thick consistency, making it an “asopao.”

For todays asopao recipe, we will using shrimps.

Variations of Asopao

• Asopao de Pollo (Chicken Pottage)
• Asopao de Carne (Beef Pottage)
• Asopao de Camarones (Shrimp Pottage)
• Asopao de Gandules (Pigeon Peas Pottage)
• Asopao de Mariscos (Seafood Pottage)

How Thick Should Asopao Be?

How thick your asopao will be is all up to you and whatever your personal preference is.

Some people prefer their asopao really thick with hardly any liquid while others like myself prefer it more soup-like.

For a thicker asopao, you would need to add more rice, hence, for a thinner blend, less rice.

Ingredients to Make Asopao de Camarones

Instructions

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Shrimp Broth

Making a fresh shrimp broth adds a ton of flavor to the pottage, so if you can find shrimps with the shells still on, that is what you want to buy.

If you cannot find fresh or frozen shrimps with the shells still on then use shrimp, fish or seafood bouillon.

1. To make the shrimp broth, rinse the shrimps under cold water and then peel the shells off.
2. Add the shells with two cups of water to a saucepan and a sprinkle of salt.
3. Cook the shells for 10 to 15 minutes. Strain the shells and reserve the broth aside until ready to use.

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1. Add the rice to a bowl and add enough water to cover.
2. Using your hands, swirl the rice (the water will become cloudy) and rinse the rice.
3. You want to repeat the process until the water runs clear.
4. Drain the rice through a colander and set aside.

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1. Add oil to a large caldero (dutch oven) or pot over medium heat.
2. Next, add the onions and peppers and cook until onions are translucent.
3. Then add the tomato sauce, sofrito, sazon and garlic to the pot and stir.
4. Cook the veggies with the spices for 1-2 minutes.

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1. At this point, you will want to add the water and the shrimp broth to the pot.
2. Add the olives, rice, cilantro, salt, and pepper to taste.
3. Allow rice to cook for 15 minutes.

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1. After 15 minutes, add the potatoes and cook for another 15 minutes.
2. When the rice and the potatoes are fully cooked, then add the shrimp and allow to cook for 5 to 7 minutes or until tender.
3. The stew is ready. Taste and add additional salt if needed.
4. Cut lime into wedges.
5. Serve stew in bowls with a lime wedge.
6. Sprinkle lime on top of the stew.

What Should I Serve Asopao with

Asopao is a meal all on its own but my favorite way to serve it is with a sliver of avocado and garlic tostones (fried green plantains).

There’s not a whole lot that is much better than a bowl of Asopao de Camarones con Tostones on a cold night!