Asopao de Camarones (Shrimp Rice Pottage)

4.60 from 5 votes

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

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 290kcal

½ cup medium or long grain rice For a thicker stew, add 1 cup of rice instead (do not use parboiled or instant rice)
1 lb extra large shrimp with shells
1-2 potatoes peeled and cut into large chunks
½ green bell pepper rinsed and chopped
½ red bell pepper rinsed and chopped
½ onion chopped
8 cups water
⅓ cup pimiento olives
3 tablespoon sofrito
⅓ cup tomato sauce
1 packet envelope sazon with annatto
4-5 garlic cloves peeled and minced
handful fresh cilantro rinsed and chopped
2 tablespoon vegetable oil
salt and pepper to taste
1 lime skin rinsed and cut into wedges for serving

Rinse the shrimp under cold water and peel the shells off.
Reserve the shells.
Devein the shrimps.
Add the shells with two cups of water to a saucepan and a sprinkle of salt.
Cook the shells for 10 to 15 minutes.
Strain the shells and reserve the broth aside until ready to use.

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

Add oil to a large caldero (dutch oven) or pot over medium heat.
Add the onions and peppers and cook until the onions are translucent.
Add the tomato sauce, sofrito, sazon and garlic to the pot and stir.
Cook the veggies with the spices for 1-2 minutes.
Add the water and the shrimp broth to the pot.
Add the olives, rice, cilantro, salt, and pepper to taste.
Allow rice to cook for 15 minutes.
After 15 minutes, add the potatoes and cook for another 15 minutes.
Once the rice and potatoes are fully cooked, toss in the shrimps and allow to cook for 5 to 7 minutes or until tender.
The stew is ready.
Taste and add additional salt if needed.
Cut lime into wedges.
Serve stew in bowls with a lime wedge.
Sprinkle lime on top of the stew. Enjoy!

Serve asopao on its own or with a sliver of avocado and garlic tostones (fried green plantains).

Shrimp Broth

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

Add one or two bouillons when you add the cups of water.