Description
Asopao is a soup that is thickened with rice and has a creamy texture. It is very similar to the Gumbo in New Orleans.
Scale
Ingredients
- ½ cup lean ham, diced
- 1 teaspoon salt, low sodium
- 10 pimento-stuffed green olives, halved
- 2 tablespoons caper, drained
- 2 tablespoons extra virgin olive oil
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, minced
- 4 sweet peppers (ajies dulces) halved and seeded
- 1 green bell pepper, cut into strips
- 1 medium onion, chopped
- 2 tablespoons tomato sauce
- 3 culantro leaves, chopped
- 2 bay leaves
- 1 cup green peas
- 1 pound large shrimp, peeled, deveined, tails on
- 6 cups water
- ½ cup to ¾ cup long-grain white rice, depending on the thickness you prefer
Instructions
- In a saucepan, add all the ingredients except for shrimp, green peas, water and rice.
- Sauté the herbs, condiments and vegetables for 10 minutes.
- Add the shrimp and green peas. Stir to coat the shrimp with the tomato-oil based sauce. Sauté shrimp for 2 minutes.
- Now add the water and bring to a boil.
- The rice is then added to the boiling water. Stir rice well into liquid.
- Cover saucepan with lid and cook over medium heat for 5 minutes.
- Reduce heat to low. Give it a quick stir. Cover saucepan with lid and cook for 30 minutes or until the rice is tender and soup thickens to your liking. Stirring occasionally.
Notes
This soup is served with double fried plantains (tostones).
- Category: Soups and Stews
- Cuisine: Puerto Rican
Keywords: Soupy Rice with Shrimp, Asopao de Camarones