This Asopao de Camarones is a hearty and delicious shrimp stew made with the flavors of the Caribbean.
The Asopao de Camarones is made in all of Latin America but is super popular in the Caribbean just like the sancocho recipe. It is usually made with rice and can be made with different types of meats.
This Asopao recipe is made with the Puerto Rican base of homemade Puerto Rican sofrito and sazon with coriander and achiote. Very similar to the Dominican Asopao.
This soup is commonly made in Puerto Rico on rainy days and the few cold days we may get in a year. But in most homes including mine, this soup was made on the morning of New Year’s.
I like to make it and add in some plantain balls. Or make a few green plantain fritters on the side. But if you’re looking for a lighter soup then try my easy pumpkin carrot soup!
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Why This Recipe Works
- It is a hearty meal that is very satisfying that you can make for lunch or dinner.
- It is a very customizable stew recipe because you can add or change some ingredients.
Recipe Ingredients
- Water and Oil- This recipe calls for 8 cups of water. If you like a soupier broth, you can add more water. I use oil to saute but you can also use butter.
- Shrimp- I used 1 pound of cleaned and peeled shrimp that comes frozen but you can use fresh if you have it.
- Onion & green pepper- I used 1 whole onion and 1 whole pepper. Half to make the stock and half to be in the soup. You can substitute the pepper for a cubanelle pepper.
- Garlic Paste- I used garlic paste but you can use fresh garlic. You will need about 4 or 5 depending on their size.
- Sofrito- I used ½ cup. This is a must to give it that asopao flavor and that boricua flavor.
- Tomato Sauce- In this recipe tomato sauce is used but you can use ¼ cup of tomato paste.
- Seasonings- little seasoning is needed. I used salt, black pepper, cumin, and sazon.
- Rice- Medium grain white rice was used but you can use long grain if you prefer.
How to Make Asopao De Camarones
- Photo 1: First you need to cut the onion and green pepper. Roughly chop them into about ½-inch slices. The size doesn’t matter much because most of it will break down. Now you can cut any other vegetable you’d like to add.
- Photo 2: Remove the tail of your shrimp and make sure they are clean. The tails will be used to make the shrimp stock.
- Photo 3: Add half of your oil and sear the shrimp for 1 minute in medium-high heat, then remove from heat. This will be enough time because they will be added to the soup again to finish cooking.
- Photo 4: Now add the vegetables and saute for 4 minutes. Then add the tomato sauce, sofrito, and shrimp tails. Add half of the water and mix it. This is how you prepare the stock. Cook for ten minutes then strain and keep only the broth.
- Photo 5: Add the rest of the oil and veggies and cook for 4 minutes over medium-high heat. After, you add seasonings, garlic, and the remaining sofrito and tomato sauce. You want to cook this for 2 minutes.
- Photo 6: Add your shrimp stock and the rest of the water. Once your water comes to a boil you can add your rice.
- Photo 7: Add the rice, stir, and cook for 20 minutes. This is a good time to taste the broth to see if it needs more seasoning to taste.
- Photo 8: Finish by adding the shrimp back in and cooking for 4 minutes. You’re ready to enjoy!
Recipe Tips
- If you want to add veggies I suggest to add starchy ones like yuca.
- Remember that the consistency in soup is a matter of preference. If you like it thicker, all you have to do is cook it a few more minutes.
- When reheating I always like to add at least ½ cup of water so it won’t get too dry.
- I always suggest eating asopao with a big piece of a soft pan de manteca or any bread you have around to dip in the stock. Trust me, it is so good!
Frequently Asked Questions
Yes, you can buy shrimp stock and use it instead of making your own. This is more of a convenience thing. But it is very cost-effective to take the tails off your shrimp and make the stock. Trust me, it is very easy to make. Also depending on where you are it may be a little difficult to find shrimp stock.
In reality, you can buy either one. They both have good reasons to be used. If you decide to buy whole shrimp you will have more shrimp parts for the stock. This will give the soup more of a shrimp flavor. But on the other hand, you will have to clean it. So you can use either one.
Sides To Go With Soups
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Asopao de Camarones (Shrimp Soup)
Ingredients
Instructions
- First, cut your onion, green pepper and set them aside for later. Now take the tail off your shrimp and set it aside. In a large pot add half of your oil over medium high heat. Add your shrimp and cook for about 30 seconds on each side. Remove from heat to use later.
- In the same pot add half of the onion and half of the green pepper. Cook for about 4 minutes. Add half of the sofrito, half of the tomato sauce and the shrimp tails. Mix it all together and add half of your water. Cook for about 10 minutes. Now strain everything and keep only the stock and discard the rest.
- In the same pot and still, over medium high heat add the rest of the oil, onion and green pepper. Cook for 4 minutes. Then add your garlic, cumin, sazón, salt, pepper and the rest of the tomato sauce and sofrito. Cook for another 2 minutes and stir constantly.
- Now add the stock, water and wait for it to gently bubble. Then add your rice stir and cook on medium heat for about 20 minutes. Finally, add the shrimp for about 4 minutes. Serve and Enjoy.
Stephenie says
Hi Elizabeth, I am glad you liked it. Thank you so much for visiting.
Elizabeth Cases says
I made it today and it was delicious, thank you
Stephenie says
Hope you like it!
Anonymous says
Sound great, I’m making it tomorrow. Weather here it’s been crazy.