Skip to content Skip to sidebar Skip to footer
Home / puerto / recipe / rican / rice / shrimp / soup

Puerto Rican Shrimp And Rice Soup Recipe

Post a Comment
Table of Contents [Show]

Protected Blog › Log in Shrimp soup, Boricua recipes, Shrimp soup recipes
Protected Blog › Log in Shrimp soup, Boricua recipes, Shrimp soup recipes from www.pinterest.com

Description

Puerto Rican shrimp and rice soup, also known as "asopao de camarones," is a comforting and hearty soup that is perfect for chilly evenings. This soup is made with succulent shrimp, fragrant herbs and spices, and tender rice, all cooked together in a flavorful broth. It is a satisfying dish that will warm you up from the inside out.

Prep Time

Preparation for this dish takes about 20 minutes.

Cook Time

Cooking time for this dish takes approximately 45 minutes.

Ingredients

  • 1 1/2 pounds of shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves of garlic, minced
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of red pepper flakes
  • 1/2 cup of tomato sauce
  • 2 cups of chicken broth
  • 1 cup of long-grain white rice
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • A large soup pot
  • A sharp knife
  • A cutting board
  • A wooden spoon
  • A measuring cup

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes.
  3. Add the minced garlic, dried oregano, smoked paprika, salt, black pepper, cumin, and red pepper flakes. Cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Add the tomato sauce and chicken broth to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
  6. Add the rice to the pot and stir to combine.
  7. Let the soup simmer for an additional 20 minutes, stirring occasionally, until the rice is tender and cooked through.
  8. Add the shrimp to the pot and stir to combine.
  9. Cook the shrimp for 5-7 minutes, or until they are pink and cooked through.
  10. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Notes

This soup is best served immediately, as the rice will continue to absorb the liquid and become mushy if left to sit for too long. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 288
  • Protein: 24g
  • Fat: 6g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 1216mg

Recipes FAQ

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them properly before using them in the soup.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. However, the cooking time will be longer, so you may need to adjust the recipe accordingly.

Can I make this soup in advance?

While you can make the soup in advance, it is best served immediately to prevent the rice from becoming mushy.

Recipe Tips

  • Make sure to devein the shrimp before using them in the soup.
  • If you prefer a spicier soup, you can add more red pepper flakes or a chopped jalapeno pepper.
  • If you don't have fresh cilantro, you can use parsley or scallions as a garnish.
  • For a heartier meal, you can add diced potatoes or carrots to the soup.

Post a Comment for "Puerto Rican Shrimp And Rice Soup Recipe"