Shrimp Asopao, Asopao de Camarones

The Asopao is a traditional dish deeply rooted in the kitchens of the Dominican Republic and Puerto Rico. It is a delightful variation of Spanish paella. Unlike locrio, this dish has a lighter texture, similar to a thick soup. It could be called a rice stew or rice pottage and can be prepared with a wide variety of ingredients, such as chicken, lobster, and pork chops, among others.

Receta de Asopao de Camarones en español.

While chicken asopao is the most popular, my personal favorites are the ones made with hen or free-range chicken, as well as the one I'm sharing with you today: shrimp asopao. Personally, I love enriching the flavor of asopao with beer, as it adds a unique richness. Despite not being a fan of alcohol, in this recipe, it evaporates during cooking, leaving behind only a delightful blend of flavors.

I encourage you to try this version when preparing this recipe at home discover the magical flavors that asopao has to offer and indulge in the comforting flavors of this traditional Dominican rice pottage. This hearty and flavorful dish is a must-try for seafood or soup lovers. Try our authentic recipe today!  

Shrimp Asopao, Dominican Asopao de Camarones 

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.  Don't forget to tag me if you do this recipe. Follow me on Instagram @MarisCakesRD.

Ingredients:

1 ½ pounds shrimp (I prefer fresh shrimps when available)
1 ½ cups rice 
2 cubes fish or chicken bouillons 
4 liters of hot water 
2 tablespoons oil
¼ cup Dominican Sazón
1 packet of Sazon Goya with achiote or 1 teaspoon of annatto (achiote)
1 cubanelle 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 bitter orange

Instructions:

1. Shrimp Stock:

In a pot, bring 2 ½ cups of hot water (taken from the 4 liters), shrimp tails or shells (excluding the shrimps), and two cubes of fish or chicken to a boil for 10 minutes.

After boiling, turn off the heat and let it sit covered for 20 minutes to create a flavorful shrimp broth. Strain to remove shells and set broth aside.

2. Preparation:

In a large saucepan, heat 2 tablespoons of oil. Add Dominican Sazón, Goya seasoning with achiote (annatto), or 1 teaspoon of achiote (annatto), along with green pepper (quartered) and tomato paste or tomato sauce. Cook for 2 minutes.

Rinse and add the rice, mixing well. Pour in the beer and allow it to slightly evaporate (2 minutes).

Add 1 ½ cups of shrimp stock and 3 liters of hot water. Cover and cook over medium-high heat. Once it starts boiling (approximately 10 minutes), stir, and add cilantro, culantro, and pumpkin (auyama). Cover and continue cooking over low heat, stirring occasionally to prevent sticking.

3. Final Steps:

Ten minutes after adding the pumpkin, introduce garlic and orange juice. Five minutes later, add seasoned shrimp with a dash of lemon juice and the remaining cup of shrimp broth. Stir and continue cooking covered.

Cooking time is approximately 30-35 minutes from the addition of rice until it reaches a tender and open consistency, resembling a thick rice soup.

Serve immediately, pairing with tostones (fried green plantains).

Yield: 8 servings

Notes:

a) As it cools, it thickens, so aim for a slightly soupy texture.

b) I add beer because it adds a rich flavor to the asopao, but you can substitute it for ½ cup of wine. If you do use wine, don't add too much salt because wine tends to make food salty.

c) Leftovers can be reheated, but to regain the desired soupy consistency, boil water or broth separately and then add it to the leftover asopao. Adjust salt as needed.

d) The ingredients list includes 4 liters of hot water, but for the recipe, you'll use 2 ½ cups for shrimp stock and 3 liters for cooking rice. Extra water can be used if necessary.

  

 If you liked this recipe, you may also be interested in:

Sopa de Pollo Dominicana (Chicken Soup)

Dominican Sancocho 

My E-book is available HERE.

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

Sweet Beans, Habichuelas con Dulce

Remember that last year I shared the traditional Lent dessert in the Dominican Republic, Sweet Beans (habichuelas con dulce)?

Continuar leyendo en Español.

Well, today I made this dessert as I usually do during Lent, and I want to share it again with you and with the new followers who haven't seen the recipe on this blog yet.

I also take this opportunity to answer certain questions I have received lately about this recipe and share photos of the sweet bean ice cream.

• Could vanilla be added? 

Yes, you can add vanilla to your sweet beans (sweet cream of beans). I do them with or without vanilla.

• Guarina milk cookies are not found where I live, can the Maria type cookies be used instead?   

Yes, you can use Maria type cookies, I have not tried it, but a follower of Europe did, and she told me it was delicious.

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• Is it necessary to add ginger and boniato (batatas)? 

No, it is necessary to add ginger or boniatos. I do not like to eat the sweet potatoes in the sweet beans myself, but I use it and recommend using it to give your cream a thicker texture. 

• The beans look much lighter in color than what I see in your picture, what did I do wrong?

You have done nothing wrong. When mixed with the milk in a blender the mixture will look whitish in color, but as soon as the sugar is added, and it boils for a while it will darken.

 

 For the Sweet Beans (Habichuelas con Dulce) recipe click: Here.

  
 

Note:

• Another delightful recipe to try is sweet bean ice cream. Simply freeze some habichuelas con dulce in a bowl or ice cube tray for a delicious frozen treat! Before freezing, blend the sweet potatoes with a bit of cream then mix with the rest of the cream to be frozen.

• I also prepared them in the form of esquimalitos, which are homemade ice creams made in small bags, a popular treat in our country.

Make every effort to live in peace with everyone and to be holy; without holiness, no one will see the Lord. - Hebrews 12:14

Acquire or Dominican Recipes eBook at: Mari's Ebooks at Gumroad

Vanilla Pistachio Cake and Cupcakes

Today's recipe is one of my favorites for years. I've had it since the 90's. The original recipe has no egg yolks and is made in a bundt mold. Normally I make this cake,and serve with no frosting and it is delicious. It's texture is like an angel food cake, but with pistachio. On this occasion I wanted to decorate it and do it in layers..... I have to say I liked it even more! You can frost or decorate this cake with Vanilla Buttercream, Italian Meringue, Italian Meringue Buttercream or fondant. Please note that there are more photos for this post in the spanish version of this recipe, if you are interested click on link below the last photo where it say AQUI.


Vanilla Pistachio Cake

 
Ingredients:

3 cups of flour
4 teaspoons baking powder
½ teaspoon salt
1 cup butter
2 cups sugar
1 cup milk
1 teaspoon vanilla
½ teaspoon almond extract
6 large eggs separated
½ cup ground pistachios

For Filling:  I used 2 boxes of instant pistachio pudding and pie filing prepared with 3 cup + 2 tablespoons of milk. (Ready in 5 minutes).




Instructions:
1. Lightly grease and flour 12-cup tube pan or three 9" round pans. Preheat oven to 350°F.
2. Sift together flour, baking powder, and salt, separate eggs and set aside.
3. In a large bowl, cream butter and sugar at medium speed until light and fluffy, scraping sides of bowl often (3 -4 minutes). Add egg yolk one at a time, beating well after each addition.
4. Incorporate the dry ingredients alternately with the milk and extracts mixture.
5. With clean beaters, beat egg whites at high speed until soft peaks form. Fold into batter. Fold in ground pistachios.
6. Spread batter evenly in pan. Bake in 350°F for 50 to 60 minutes in a tube pan or 30 - 40 in regular cake pans. Bake until skewer inserted in center comes out clean.
7. Cool on rack 10 minutes. Remove from pan and cool on rack.


Yields 16 serving of one inch slices or 24 cupcakes.


Notes:  
a) The filling had a good flavor and went well with the cake. You can also use an almond flavored pastry cream. 
b) The recipe makes enough to for  two 10 " pans if you prefer.
c) Green colo could be added if you want a greener tone.

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For more photos and Esta receta de bizcocho de pistacho en español: AQUÍ

Who is going to harm you if you are eager to do good? But even if you should suffer for what is right, you are blessed. “Do not fear their threats; do not be frightened.” But in your hearts revere Christ as Lord. - 1 Peter 3: 13-15