Puerto Rican asopao de camarones

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Puerto Rican asopao de camarones sits between soup and rice stew. Shrimp, sofrito, rice and tomato broth simmer together into a rich, seasoned bowl.

What is asopao?

Asopao is a Puerto Rican dish that sits between soup and rice stew. The rice cooks in the broth and naturally thickens the dish. With shrimp and sofrito, this version becomes fragrant, colourful and distinctly Caribbean.

Serves: 6 people

Preparation time: 13 min

Ingredients

• olive oil – 2 tbsp
• sofrito – 1/2 cup
• garlic, minced – 3 cloves
• shrimp, peeled – 1 lb
• white rice – 3/4 cup
• diced tomatoes – 1 can (14 oz)
• fish or chicken stock – 8 cups
• green bell pepper, diced – 1
• cilantro, chopped – 1/4 cup
• ground cumin – 1 tsp
• oregano – 1 tsp
• salt – to taste
• black pepper – to taste
• lime wedges – for serving

Method

1. Heat the olive oil in a wide pot and cook the sofrito, garlic and bell pepper for 4 minutes.
2. Add the tomatoes, cumin, oregano and stock and bring everything to a gentle boil.
3. Stir in the rice and simmer until almost tender.
4. Add the shrimp and cook for 3 to 4 minutes until pink and just cooked through.
5. Season with salt and pepper, scatter over cilantro and serve with lime wedges.