Shrimp asopao is one of those recipes characteristic of the Caribbean coasts. It is a dish with an exquisite taste to the palate in which the flavor of the shrimp is enhanced to the maximum by adding garlic, pepper, onion and other spices.
If you love shrimp, fish and seafood soups or broths, don’t miss this recipe!
- 500 grams of shrimp
- 1 cup of white rice, preferably short grain rice
- 2 tablespoons of olive oil
- 4 tomatoes cut in small cubes
- 8 olives stuffed with peppers
- 1 ½ tablespoons capers
- ½ cup tomato sauce
- ½ cup sofrito (finely chopped garlic, pepper, onion and spring onion)
- Pepper and salt to taste
- 4 cups (3 liters) water
- Pour water into a large pot over medium-low heat. Meanwhile, wash and devein the shrimp by making a cut with a knife in their backs, then rinse with plenty of water to avoid intestinal debris. Save the shrimp heads and shells to flavor the soup.
- Once the water boils, add the shrimp heads and shells and simmer for 5 minutes. Chop 1/3 of the previously washed shrimp and reserve the rest in the refrigerator.
- In a large pot over low heat, heat the oil. Add capers, tomato, sofrito (pepper, garlic and onion). Cook and stir until onion is translucent. Add the chopped shrimp, stir and cook for 2 minutes. Then add tomato sauce and mix well.
- Pour into the pot, 1/3 of the water flavored with shrimp shells, pepper and salt to taste and cook over medium low heat for 5 minutes. Bring water to a boil.
- Add the olives, rice and cook until the beans double in size and are soft. Add water during the cooking process until the rice is well cooked.
- Finally add the remaining reserved shrimp and cook until the shrimp are pink. Adjust the flavor with salt and pepper to taste.
- Add the shrimp almost at the end to avoid overcooking the shrimp and giving them a chewy texture.
- Use the shrimp shells and heads to flavor the soup.