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Asopao de camarones is a soup made with rice, vegetables, and shrimp. This Dominican-style asopao uses Texas Pete® Original Hot Sauce to spice it up.
Asopao is a soup or stew that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above.
Many versions are found in the Caribean, including the Dominican Republic.
Dominican Style Shrimp and Rice Soup
There is nothing better than staying home on rainy days and making a delicious asopao to share with the family. It's a quick meal that yields a lot and is perfect on those cold days.
In the Dominican, despite the fact that a true asopao is prepared with old hen or chicken, it can also be made with pieces of smoked pork or shrimp, which is a delicious and different way of preparing it.
I'm also adding something not so traditional, but it's a nice boost for this recipe. A splash of Texas Pete® Original Hot Sauce that brings the perfect balance of bold flavors and heat to this Latin-American soup.
Texas Pete® Hot Sauce brings an array of delicious flavors, and different levels of heat to enjoy with the family.
- Texas Pete® Original Hot Sauce: Sauce Like You Mean It™ 😉 with the Original variety or even spicier with their Texas Pete® Hotter Hot Sauce
- rice: medium-grain
- olive oil
- red onion
- peppers: green and red bell peppers
- garlic cloves
- tomato paste
- shrimp: peeled & deveined medium raw
How to make it:
Start by soaking the rice in 2 cups of water while chopping the ingredients.
Next, separate a third of the shrimp, and chop it into small pieces. This step will add flavor to the soup as it simmers with the vegetables and Texas Pete® Original Hot Sauce.
Drain the rice and add it to the broth. Cook it over medium heat for 10 minutes, stirring constantly.
Add shrimp and cook until pink (2-3 minutes). Add lime juice, stir and serve.
Tips for making a good asopao:
- When making this shrimp and rice soup, keep in mind that the rice continues to absorb liquid while it cools. If you are not going to serve it immediately, it's a good idea to leave it a little more "watery" by adding another 1/4 cup of water (especially if you are going to keep it in the fridge to take it to work the next day).
- Avoid using cooked shrimp. Even better, select the ones that come raw with their shell. Use the shells to flavor the broth by simmering it for 5 minutes and then straining it before adding it to the vegetables.
- Add the shrimp at the end so it's not overcooked.
Recipes you might like:
Asopao de Camarones (Shrimp and Rice Soup)
- ¼ cup Texas Pete® Original Hot Sauce
- ½ cup medium grain rice
- 2 tablespoons olive oil
- 1 small red onion, chopped
- ¼ cup green pepper, chopped
- ¼ cup red pepper, chopped
- ½ cup celery, thinly sliced
- 2 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 medium carrot, diced
- 3 tablespoons tomato paste
- 4 cups water
- 16 ounces Peeled & Deveined Medium Raw Shrimp
- Juice of 1 lime
- Soak rice in 2 cups of water for 15 minutes before using. Drain.
- Chop a third of the shrimp very small. Reserve.
- In a medium size saucepan, heat oil and sauté onion, peppers, celery, cilantro, parsley, salt, and garlic until onion is translucent.
- Add chopped shrimp, tomato paste, Texas Pete hot sauce and carrots. Add 4 cups of water. Bring to a boil, lower the heat, and let it simmer for 5 minutes.
- Add drained rice, and cook over medium heat for 10 minutes, stirring constantly.
- Add shrimp and cook until pink (2-3 minutes).
- Add lime juice, stir and serve.