Shrimp asopao

Ingredients

• 2 tablespoons (30 ml)oil
• 1onion
• 1green pepper
• 1 tablespoon (15 ml)garlic paste
• 120 ml (½ cup)sofrito
• 120 ml (½ cup)tomato sauce
• 1 teaspoon (5 ml)salt
• ¼ teaspoon (1.25 ml)ground black pepper
• 1½ teaspoons (7.5 ml)sazón
• ¼ teaspoon (1.25 ml)ground cumin
• 1.9 litres (8 cups)water
• 240 ml (1 cup)rice
• 454 g (1 lb)shrimp

Instructions

1. 1

   Prepare the shrimp

   Chop the onion and green pepper and set them aside. Remove the shrimp tails, keeping them separately. Heat half the oil in a large pot over medium-high heat, add the shrimp and cook for about 30 seconds on each side. Take the shrimp out of the pot and reserve them.

2. 2

   Make the broth

   In the same pot, cook half the onion and half the green pepper for about 4 minutes. Add half the sofrito, half the tomato sauce and the shrimp tails; stir together, then pour in half the water. Cook for about 10 minutes. Strain the mixture, keeping the broth and discarding the solids.

3. 3

   Cook the aromatics

   Return the pot to medium-high heat and add the remaining oil, onion and green pepper. Cook for 4 minutes. Add the garlic paste, cumin, sazón, salt, pepper and the remaining tomato sauce and sofrito. Cook for another 2 minutes, stirring constantly.

4. 4

   Simmer the rice

   Pour in the strained broth and the remaining water and bring it to a gentle bubble. Stir in the rice and cook over medium heat for about 20 minutes.

5. 5

   Finish with shrimp

   Add the reserved shrimp and cook for about 4 minutes. Serve.

What is shrimp asopao?

Asopao is a Caribbean rice soup, especially associated with Puerto Rican cooking. It brings rice and a flavourful broth together in a hearty, spoonable dish.

This version develops its base with sofrito, tomato sauce and shrimp tails, then strains the broth before adding the rice. The shrimp go in near the end so they need only a brief final cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 61g protein, 37g carbs, 9g fat.

Rice supplies most of the carbohydrates, while shrimp provides most of the protein; the oil contributes the main share of the fat. Serve with a side of non-starchy vegetables or salad to add colour and freshness to the meal.

Build flavour in stages

Sofrito and tomato: these form the savoury, aromatic base, used in two additions. Cooking them briefly with the onion and pepper helps their flavours mingle before the broth goes in.

Shrimp tails: simmering them with the first portion of the seasonings gives the broth extra shrimp flavour. Strain the liquid carefully and discard the solids as directed.

Keep the shrimp tender

Initial sear: the shrimp get only about 30 seconds per side at the start. Remove them from the pot after this quick cook so they do not stay in the long-simmering broth.

Final cook: add the shrimp for about 4 minutes at the end. They are ready when opaque throughout; avoid extending the cooking time once they are done.

Watch the rice

Gentle simmer: after adding the rice, keep the liquid at a steady, moderate simmer for about 20 minutes. Stir it as directed and check the rice near the end for tenderness.

Soup consistency: the rice thickens the broth as it cooks. If it becomes thicker than you prefer, loosen it with a little hot water when serving.

Prepare the vegetables evenly

Onion and pepper: chop them before starting so they are ready for both rounds of cooking. The recipe divides each between the strained broth and the final soup base.

Garlic paste: add it with the cumin, sazón, salt and pepper, then stir constantly for 2 minutes. This short cooking time helps incorporate the seasoning without leaving the garlic unattended.

Serve it as a meal

Asopao is filling on its own, with rice in the broth and shrimp in every serving. A crisp green salad or simply cooked vegetables make a fresh accompaniment.

Serve it soon after cooking for the loosest soup texture. The rice continues to absorb liquid as it stands, so keep extra hot water handy if you want to thin leftovers.

Recipe notes & tips

• Chop the onion and green pepper before heating the pot, as both are used in separate stages.
• Keep the shrimp tails for the broth even though the shrimp themselves are reserved for later.
• Strain the broth into a heatproof container before discarding the solids.
• Stir the rice into the simmering liquid so it cooks evenly.
• Have the serving bowls ready before adding the shrimp for their final 4 minutes.

Variations

• Add coriander: finish each bowl with chopped fresh coriander if you enjoy its flavour.
• Add chilli: include a little fresh chilli with the onion and green pepper for extra heat.
• Use brown rice: expect it to need a different cooking time and check the packet guidance.
• Add vegetables: stir in quick-cooking vegetables during the rice simmer, allowing them time to become tender.
• Brighten with lime: serve lime wedges alongside the soup for a fresh, tangy finish.

Common mistakes to avoid

• Overcooking the shrimp: remove them after the brief initial sear and return them only for the final 4 minutes.
• Discarding the tails too soon: simmer them in the broth mixture first, then strain and discard them.
• Skipping the straining: strain out the solids as instructed so the reserved liquid forms the soup broth.
• Boiling hard: bring the liquid to a gentle bubble before adding the rice and maintain a moderate simmer.
• Leaving the rice unchecked: test it near the end of the 20-minute simmer and adjust the cooking time only as needed.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently in a saucepan until steaming hot, adding a splash of water because the rice will continue to absorb broth.

Frequently asked questions