Asopao de Camarones (Shrimp and Rice Pottage) is a fantastic dish that is easy to make, with a very forgiving recipe, and sometimes prepared for informal get-togethers.
What'll surprise you is that we added this asopao way before we did the asopao de pollo recipe, considering that since chicken it's way less expensive than shrimp, the latter is more popular. Unless you come from a fishing town on the North Coast, as yours truly.
, meaning soup-like in Spanish. In the Dominican Republic, it is used to describe a type of rice pottage that is very popular in our country.
Sopa De Arroz Con Pescado Y Marisco
(canned spicy sardines in tomato sauce) to lobster (never had one, but I am sure it's lovely). If more guests than expected were to turn up, you just need to add a bit more water to your concoction.
There's no right or wrong way to make an asopao. The bare basics are rice, water, some type of protein, tomato sauce or paste, and seasonings, cook the rice until it doubles in size, or it splits and turns mushy (a matter of taste). So everybody will just do what they like best, but an asopao will always be recognizable.
This shrimp asopao recipe works beautifully for a couple of reasons: One, the shrimp is not overcooked. Overcooked seafood is one of my pet peeves, so this is important to me. Second, it has a lot of shrimp flavor.
Asopao De Mariscos
If you buy unpeeled shrimp, add the heads and/or shells to the water for extra flavor, but even if peeled shrimp is what you have at hand, the minced shrimp added at the beginning adds a lot flavor, while you can control the cooking time of the whole shrimp added at the end.
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Asopao de camarones, a flavorful shrimp and rice pottage is a dish that is sometimes prepared for informal get-togethers. It is very cheap and can easily feed another person by just adding a little more water.
Videos De Sopa De Mariscos
The amount of liquid you will add to the rice will depend on the consistency you prefer, if you are one of those who like soft rice, but still firm, you will need a little less, if you are one of those who prefer it mushy, you will need more.
If you're feeling fancy, add some of that seafood mixes that you can buy in the supermarket (with a mix of other shellfish), it should be added at the same time you add the whole shrimp at the end.
The reason why I suggest adding the shrimp at the end is that, like all seafood, it resents long cooking. The third of the shrimps you add at the beginning is enough to give this dish a lot of flavor. However, if you can buy unpeeled shrimp, do it, and use the heads and peels to add extra flavor to the water you'll keep hot to add during the cooking time.
Receta Para La Preparación De Asopado De Mariscos
Calories: 547 kcal Carbohydrates: 74 g Protein: 39 g Fat: 10 g Saturated Fat: 1 g Cholesterol: 381 mg Sodium: 2392 mg Potassium: 619 mg Fiber: 4 g Sugar: 6 g Vitamin A: 2628 IU Vitamin C: 41 mg Calcium: 270 mg Iron: 5 mg
The amount of liquid you will add to the rice will depend on the consistency you prefer, if you are one of those who like soft rice, but still firm, you will need a little less, if you are one of those who prefer it mushy, you will need more.
If you're feeling fancy, add some of that seafood mixes that you can buy in the supermarket (with a mix of other shellfish), it should be added at the same time you add the whole shrimp at the end.
The reason why I suggest adding the shrimp at the end is that, like all seafood, it resents long cooking. The third of the shrimps you add at the beginning is enough to give this dish a lot of flavor. However, if you can buy unpeeled shrimp, do it, and use the heads and peels to add extra flavor to the water you'll keep hot to add during the cooking time.
Receta Para La Preparación De Asopado De Mariscos
Calories: 547 kcal Carbohydrates: 74 g Protein: 39 g Fat: 10 g Saturated Fat: 1 g Cholesterol: 381 mg Sodium: 2392 mg Potassium: 619 mg Fiber: 4 g Sugar: 6 g Vitamin A: 2628 IU Vitamin C: 41 mg Calcium: 270 mg Iron: 5 mg
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