Asopao de Camarones
Puerto Rican shrimp soup (for the most part). We tweaked it a bit to our taste.
Asopao de Camarones
Puerto Rican shrimp soup (for the most part). We tweaked it a bit to our taste.
Cooking Instructions
- 1
Pour 1 cup of rice into a bowl and cover with 2 inches of water. Set it aside to soak for 1 hour.
In a large pot heat 1 tbs of olive oil, add 6 cubes (or Tbs) of sofrito, cook for about 4 minutes. Add 1 cup of diced tomato, 1/2 cup of tomato sauce, 1 tsp of capers and 8 pimento stuffed olives, stir till well combined and bring to a simmer. If you are making a variety with chicken, add chicken here. Bring to a simmer, reduce heat, cover and cook for 15 minutes.
- 2
Add 4 cups of clam juice. If you are making it with chicken, substitute the clam juice with chicken sauce. Bring the stock to a boil and add shrimp.
Drain the rice, add to the pot and stir. Set to a medium heat, cover and cook for 10 minutes. Cook until the rice is tender and it has a gumbo like consistency. If you want it thicker, lower the heat, cover and cook to desired consistency. If you want it to be “soupy’er” water 1/4 cup at a time.
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