ASOPAO DE CAMARONES | SHRIMP AND RICE STEW
Thick and hearty, this rice and shrimp stew recipe is a beloved Puerto Rican soup recipe that is great on a rainy day!
Provided by Neyssa
Categories Soup
Time 1h10m
Number Of Ingredients 22
Steps:
- Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.
- Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.
- Turn off heat to allow shrimp broth to cool.
- Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.
- In the same pot warm oil and we'll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.
- Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.
- After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.
- Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.
- Allow the rice to cook, stirring it occasionally.
- Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.
- Taste for seasoning.
SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
- Photograph by Christopher Testani
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
PUERTO RICAN SHRIMP AND RICE
Bring Puerto Rico to your dining room tonight with this recipe for Puerto Rican Shrimp and Rice. With onions, green peppers, shrimp and more, this dish is full of flavor and spice. Whether you call it Asopao de Camarones or Puerto Rican Shrimp and Rice, this recipe will be a new family favorite!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings, 2 cups each.
Number Of Ingredients 10
Steps:
- Combine seasonings in medium bowl. Add shrimp; toss to coat.
- Heat dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.
- Add tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.
Nutrition Facts : Calories 400, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
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