Shrimp Asopao, Asopao de Camarones


The Asopao  is a traditional and delicious rice stew cooked in Dominican Republic, and Puerto Rico. It's a mixture between soup and paella. This dish can be prepared with a variety of meats and seafood like chicken, lobster, pork chops, etc. The most popular one is the asopao de pollo (chicken). My favorites are the  free-range organic chicken asopao, and also the one I share with you today. I like adding beer to this stew because it adds a rich flavor to the stew. Although I am not a fan of  alcohol, when it is used for cooking the alcohol evaporates and only a the good taste stays behind mixed in with the seasonings and sauce. I hope you try preparing this dish at home ... don't forget to add the cup of beer.




Recipe for ASOPAO de CAMARONES, SHRIMP ASOPAO

The stew is a delicious and comforting dish from the Dominican Republic. It can be done with a variety of meats and seafood. In this case I added a cup of beer to give a unique and delicious flavor.

Ingredients:
1 ½ pounds shrimps (I prefer fresh shrimps when available)
1 ½ cups rice 
2 cubes fish or chicken bouillons 
4 liters hot water 
2 tablespoons oil
¼ cup Dominican Sazón
1 packet Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanela pepper 
½ cup tomato sauce  or ¼ cup of tomato paste 
¼ cup chopped cilantro leaves 
1 cup beer 
4 culantro leaves 
1 cup diced auyama (pumpkin) 
Salt and pepper to taste 
1 Tablespoon crushed garlic (2-3 cloves)
 ½ cup juice of sour orange

Instructions:
1. Shrimp stock: Bring the following ingredients to a boil for 10 minutes- 2 ½ cups hot water (taken from the 4 liters), shrimp tails or shells alone (not the shrimps), and two cubes of fish or chicken. After ten minutes, turn off heat and leave covered for 20 minutes. This will form a shrimp flavored broth, strain to remove shells and reserve.

2. In a large saucepan put 2 tablespoons of oil, when hot add the Dominican Sazón, packet of Goya seasoning with achiote (annatto) or 1 teaspoon of achiote (annatto), green pepper chopped into quarters, and tomato paste or tomato sauce, cook until for (2 minutes). Rinse and add the rice, mix well, add beer and let it consume slightly until alcohol has evaporated (2 minutes). Add 1 ½ cup shrimp stock and 3 liters of hot water, cover and leave over medium-high heat. As it begins to boil ( in 10 minutes), stir, add the cilantro, culantro and pumpkin (auyama), cover and cook over low heat. Moving from time to time to prevent sticking.  

3. Ten minutes after you add the pumpkin add the garlic and orange juice. Five minutes after, adding the garlic, add the shrimp seasoned with a little lemon juice and the remaining cup of broth with shrimp, stir and finish cooking covered. Cooking time is approximately 30-35 minutes from the time the rice is added for it to be tender and opened. It's consistency should be like a thick rice soup. Serve immediately accompanied by tostones (fried green plantains).

Yield: 8 servings

Notes:
a) As it cools it thickens so leave it  kind of soupy :o)

b) I add beer to it because I like the taste it adds to the asopao. You can substitute with  ½ cup of cooking wine, and add less salt.

c) Any left over can be heated up, but to get it to the soupy consistency you must boil the water first, than add it to leftover asopao to thin to a soupy or preferred consistency. Salt may be added if needed.

d) In the ingredients list, I include 4 liters of hot water, but for the recipe you'll use 2 ½ cups to make shrimp stock, and 3 liters to cook rice. The remaining water could be use if you think necessary.


 More Photos and receta en español: AQUÍ

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. - Galatians 6:9

6 Friends Have Comment:

  1. What kinds of tacos do you all enjoy in your area? Am always looking for ideas for the soft corn tortillas.

    ReplyDelete
  2. Hi Kath, we mainly keep it traditional chicken and beef. Besides cheddar and Monterrey cheese, we also use a Dominican / dutch cheese called GEO for tacos. I have also made roasted pork tacos. After baking the pork meat seasoned with garlic and oregano until very tender, strip it with a fork and add guacamole etc....tastes great!

    ReplyDelete
  3. I love shrimps and this sure looks like a very comforting family stew!

    ReplyDelete
  4. Could you please pass me a bowl of this delicious and comforting stew?
    ...and don't forget the crispy, crunchy plantain chips, as well!
    Love the combination of the meat, and the seafood...Yummm!!!
    xo

    ReplyDelete
  5. Mari, I'm loving the look of this incredible shrimp stew! I can almost taste that beer in there; I really enjoy adding alcohol to dishes like this. It adds such a delicious complexity.

    ReplyDelete
  6. Mari, Hice esta receta y me quedo riquisimo el asopao. Me gustaria saber come hacerlo de pollo? Gracias.

    ReplyDelete

You are welcome to leave a comment. Thank you for visiting Maris Cakes.

ShareThis

Related Posts Plugin for WordPress, Blogger...