Asopao de Camarones is a hearty and delicious shrimp soup made with Caribbean flavors.
What is Asopao de Camarones?
Asopao de Camarones is a shrimp soup made in a Puerto Rican style. This soup is made with shrimp, rice and is seasoned perfectly with some salt, pepper and sazón. Many Latin countries also make this soup but with different ingredients. In Mexico, shrimp soup is made with chili peppers and they don’t add any rice. In Ecuador, this soup is made with noodles. They also use refrito as their base, which has similar ingredients to Puerto Rican Sofrito. Dominican Asopao de Camarones is the one that is most similar to this one.
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 years. It was made because it is a hearty soup that is very easy to make. You can make a large pot for many people with only a few ingredients. With a piece of pan de agua (water bread) on the side, you had the best new year’s meal ever. It was a meal meant to give energy to everyone that partied hard the day before.
Should I use whole or peeled shrimp?
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. If you decide to buy the peeled shrimp you will save some time by not having to clean the shrimp because they already come peeled and deveined. I always use peeled shrimp but you can use either one.
Can I buy the shrimp stock instead of making it?
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.
How to Make the Shrimp Stock
1. First you want to cut the onion and green pepper.
2. Remove the tail of your shrimp and make sure they are clean. In a large pan, you want to add some oil and sear your shrimp for 1 minute. Remove and save for later. This is done to add more flavor to your stock.
3. After, you want to add half of the onions, green peppers and cook for about 4 minutes. Then put in half of the sofrito and tomato sauce. Add the shrimp tails and boil for 10 minutes.
4. Last step is to strain your stock.
How to Make Asopao de Camarones
1. You want to add the oil left you have from making the shrimp stock. Add the other half of the onion and green pepper. Sauté this for 4 minutes. After, you add seasonings, garlic, and the sofrito and tomato sauce that was left. You want to cook this for 2 minutes to get the most flavors out of your vegetables.
2. Add your shrimp stock and the rest of the water.
3. Once your water comes to a boil you can add your rice. Cook for about 20 minutes.
4. The last step is to add your shrimp and cook for 4 minutes.
1. Water and Oil- This recipe calls for 8 cups of water. If you like the shrimp soup to be soupier you can add more water. I use oil but you can also use butter.
2. Onion- is a must in a soup for the great flavor they add. I used 1 whole onion. Half for the stock and half to be in the soup.
3. Green Pepper- I used 1 whole pepper which half was used for the stock and half to be in the soup.
4. Garlic Paste- I used garlic paste but you can use fresh garlic. You will need about 4 or 5 depending on their size.
5. Sofrito- I used ½ cup. This is a must to give it that asopao flavor.
6. Tomato Sauce- In this recipe tomato sauce is used but you can use ¼ cup of tomato paste.
7. Seasonings- little seasoning is needed. I used salt, black pepper and cumin.
8. Rice- Medium grain white rice was used but you can use long grain if you prefer.
9. Shrimp- I used 1 pound of cleaned and peeled shrimp.
What to serve with?
It is very common in Puerto Rico to make Asopao de Camarones and add plantain balls. The best way to serve Asopao de Camarones is with a piece of avocado and a couple of tostones. You can also make arañitas. My personal favorite is taking a roll of potato bread or whichever bread I have made to dunk in the soup.
How to store?
Use a big glass jar or an airtight container to safely store your soup in the fridge for no more than 4 days. You can freeze shrimp soup and it can last up to 3 months. To reheat you can do it over the stove or in a microwave. If you feel like your soup is getting dry you can add a little bit of water and it won’t affect its taste much.
Here Are Other Delicious Soups
Asopao de Camarones (Shrimp Soup)
- 2 tablespoons oil
- 1 onion
- 1 green pepper
- 1 tablespoon garlic paste
- 1/2 cup sofrito
- 1/2 cup tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoon sazón
- 1/4 teaspoon cumin
- 8 cups water
- 1 cup rice
- 1 pound shrimp
- 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.
Sound great, I’m making it tomorrow. Weather here it’s been crazy.
Hope you like it!