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Asopao de Camarones
8 serving
This shrimp stew recipe is popular in Puerto Rico and the Dominican Republic.
Ingredients
- 1 1/2 Tbsp. Olive Oil
- 3/4 Red Bell Peppers, chopped
- 1/2 Onions, finely chopped
- 2 clove Garlic, minced
- 1 tsp. Oregano
- 1 tsp. Sazón
- 1/2 tsp. Ground Cumin
- 4 oz. Tomato Sauce
- 1/2 c. Recaito
- 1 c. Long Grain White Rice, well washed
- 1/4 c. Cilantro, chopped
- 1 lb. Shrimp, peeled, deveined, 1/4 finely minced
- 8 c. Shrimp Broth
Instructions
Instructions
3 minutes
1.
1.
Heat the oil in a large pot over medium-high heat. Add the onion, chiles, garlic, and recaito. Cook, stirring frequently, until very fragrant.
1 minute
2.
2.
Add the salt, pepper, oregano, sazón, and cumin and fry briefly. {Editor's note: Why?}
3.
Add the tomato sauce along with the minced shrimp and the shrimp broth. Increase heat to a boil, and add rice. Reduce heat to maintain a simmer and cook until rice is almost tender.
4.
Gently stir in the remaining shrimp and cilantro. Continue cooking until shrimp is opaque and rice is very tender.