Asopao de Camarones [Video+Recipe] Shrimp and Rice Pottage

Ingredients

• 3 litres (3 quarts)boiling water, kept simmering over low heat
• 900 g (2 lb)jumbo raw shrimp, peeled; reserve heads or shells if available, and see notes for other seafood
• 45 ml (3 tablespoons)olive oil
• 1 largered onion, diced
• 150 g (1 cup)bell pepper, diced
• 1 teaspoonmashed garlic
• 1 tablespoon, plus more if desiredminced parsley
• 480 ml (2 cups), or 75 ml (5 tablespoons) tomato pastetomato sauce
• 2, dividedlimes
• 1½ tablespoons, dividedsalt
• 475 g (2½ cups)long-grain rice or Carolina rice
• 65 g (½ cup)carrot, diced
• 75 g (½ cup)tinned sweet peas (petit pois), optional
• ½ teaspoon, or to tastefreshly cracked or ground pepper
• to tastehot sauce or agrio de naranja

Instructions

1. 1

   Heat the water

   Pour the water into a pot and heat over medium-low until it reaches a gentle boil. Turn the heat down so it stays very hot. If you have shrimp heads or shells, add them to the water for extra flavour; this liquid will be added to the other pot later.

2. 2

   Make the base

   Mince one-third of the shrimp and refrigerate the remaining whole shrimp. In a separate stew pot, warm the oil over low heat. Add the onion, pepper, garlic and parsley, and cook, stirring, until the onion is translucent. Add the minced shrimp and cook, stirring, for another minute. Stir in the tomato sauce and the juice of one lime. Pour in one-third of the hot water and 1 tablespoon of salt, raise the heat to medium and bring to a boil.

3. 3

   Cook the rice

   Add the rice, carrot and peas, if using, and stir. Stir the rice regularly, adding boiling-hot water from the other pot as needed to keep it covered while the liquid evaporates and is absorbed. When the grains are soft and have doubled in size, add the reserved shrimp and cook just until it turns bright pink. Taste and season with pepper, more salt if needed, and hot sauce to taste.

4. 4

   Serve the pottage

   Serve with lime wedges.

What is asopao de camarones?

Asopao is a Puerto Rican and Dominican style of soupy rice dish, with the Dominican version often made with seafood or meat. This shrimp asopao combines rice simmered in a seasoned tomato broth with whole shrimp added near the end.

Shrimp base: Mincing some of the shrimp into the sofrito-style onion, pepper, garlic and parsley mixture gives the broth a seafood flavour, while the reserved whole shrimp provide distinct bites.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 39g protein, 74g carbs, 10g fat.

The rice supplies most of the carbohydrates, while the shrimp is the main source of protein. Olive oil contributes most of the fat, with smaller amounts from the shrimp. Pair a serving with a generous side of vegetables for a more balanced plate.

Build a flavourful broth

Hot water: Keep the water simmering gently in a separate pot so each addition stays hot and the rice continues cooking steadily.

Shells: If you have shrimp heads or shells, the recipe suggests adding them to the hot water for extra flavour. The water is then poured into the rice pot as needed.

Keep the rice moving

Regular stirring helps the rice cook evenly as it absorbs broth. Add more hot water whenever the rice is no longer covered, keeping the mixture loose and soupy rather than letting it dry out.

Rice choice: Long-grain or Carolina rice is specified. The grains are ready when they are soft and have doubled in size.

Add the shrimp at the end

Timing: The recipe first cooks one-third of the shrimp in the tomato base, then holds the rest back while the rice cooks.

Doneness: Add the whole shrimp only once the rice is tender, and cook just until they turn bright pink. This keeps the shrimp from spending the whole simmering time in the pot.

Season to your taste

Salt: The listed amount is divided, and the recipe notes that you may not need all of it. Taste before adding the remaining salt, especially if your tomato sauce or other seafood is already seasoned.

Lime and heat: Lime juice goes into the broth, with wedges for serving. Add hot sauce or agrio de naranja to taste at the end.

Make it a meal

This pottage is designed to be served hot with lime wedges. The recipe also notes that the pot can feed another person if you add a little more water.

For a fuller spread, serve it alongside a simple salad or vegetables; keep accompaniments straightforward so the tomato, lime and shrimp flavours remain prominent.

Recipe notes & tips

• Keep the water hot in a separate pot so it is ready whenever the rice needs more liquid.
• Chop the onion, pepper, carrot and parsley before you start cooking.
• Stir the rice regularly and add hot water as it is absorbed.
• Taste before adding all the remaining salt.
• Use lime wedges at the table so everyone can adjust the sharpness to their liking.

Variations

• Use tomato paste: Replace the tomato sauce with 5 tablespoons of tomato paste, as the recipe suggests.
• Add shellfish: Include extra shellfish of your choice, as suggested in the ingredient notes.
• Use shrimp shells: Add reserved heads or peels to the hot water to flavour the cooking liquid.
• Skip the peas: Leave out the optional tinned petit pois.
• Change the heat: Add more or less hot sauce to suit the table.

Common mistakes to avoid

• Letting the water cool: Keep it at a low boil so additions stay hot.
• Adding all the shrimp early: Reserve the whole shrimp and add them only once the rice is cooked.
• Leaving the rice uncovered: Top it up with hot water as the liquid evaporates and absorbs.
• Skipping the stirring: Stir regularly so the rice cooks evenly.
• Adding all the salt at once: Season gradually and taste, since you may not need the full amount.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, adding a splash of water to loosen the rice pottage; heat until steaming throughout.

Frequently asked questions