Asopao de Camarones Recipe

Asopao de Camarones

Asopao de camarones is a delicious Puerto Rican dish, often described as a cross between a soup and a stew. It’s made with shrimp, rice, and a flavorful broth that is infused with a variety of spices and herbs. Here’s a recipe for Puerto Rican asopao de camarones:


For the Sofrito (Aromatic Base):

  • 1 medium onion, chopped
  • 1 bell pepper (red or green), chopped
  • 1 small tomato, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 tablespoons olive oil

For the Asopao:

  • 1 1/2 cups long-grain white rice
  • 1 pound large shrimp, peeled and deveined
  • 8 cups chicken or seafood broth (preferably homemade)
  • 1 cup tomato sauce
  • 1/2 cup green peas
  • 1/2 cup diced carrots
  • 1/2 cup diced bell pepper (red or green)
  • 1/2 cup diced celery
  • 1/2 cup sliced green olives (optional)
  • Salt and pepper to taste
  • Lime wedges for garnish

Yield: This recipe serves 4-6 people.


1. Prepare the Sofrito:

  • In a food processor, combine the onion, bell pepper, tomato, garlic, cilantro, oregano, cumin, and paprika. Pulse until you have a thick paste.
  • In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sofrito and sauté for about 5 minutes, or until the mixture begins to turn golden and fragrant.

2. Cook the Shrimp:

  • Add the shrimp to the pot with the sofrito and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pot and set them aside.

3. Prepare the Rice:

  • Add the rice to the pot with the remaining sofrito and stir to coat the rice with the mixture.
  • Pour in the chicken or seafood broth and tomato sauce. Stir well and bring the mixture to a boil.

4. Add Vegetables:

  • Add the green peas, diced carrots, bell pepper, celery, and green olives (if using) to the pot. Season with salt and pepper to taste.

5. Simmer and Cook:

  • Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is tender and the liquid has thickened to a porridge-like consistency. Stir occasionally to prevent sticking.

6. Finish with Shrimp:

  • Return the cooked shrimp to the pot and cook for an additional 2-3 minutes until they are heated through.

7. Serve:

  • Ladle the asopao into bowls and garnish with fresh cilantro and lime wedges.

8. Enjoy:

  • Asopao de camarones is often served as a hearty meal on its own, but it can also be accompanied by tostones (fried green plantains) or a simple side salad for a complete Puerto Rican dining experience.

Enjoy your homemade Puerto Rican asopao de camarones with some tostones!


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