Hispanic Kitchen

Spice It Up!

Asopao de Camarones

This is a very traditional style Puerto Rican dish, an asopao. I thought we were due for some seafood, so I'm bringing back this recipe by HK friend Puerto Rican TV chef Cielito Rosado. Enjoy!

6 Servings

Prep. 10 minutes; cooking 30-35 minutes.


1 lb. peeled shrimp (shrimp will need to be seasoned prior to cooking)
2 tablespoons olive oil
¼ cup sofrito
½ cup tomato sauce
¾ cup long-grain or medium-grain rice (you might wish to rinse it first)
4 to 5 cups fish stock
½ cup chopped sweet red pepper (pimiento morrón)
¼ cup fresh cilantro
salt to taste

1. Season the shrimp beforehand and let sit in the refrigerator until you are ready to start the recipe.
2. In a medium-size pot heat olive oil to medium temperature, and add the sofrito and tomato sauce. Cook 2 to 3 minutes.
3. Add the fish stock, rice, pimientos and cilantro, and cook at medium heat for 20 minutes.
4. Add the shrimp and cook for 15 minutes.

Photo and recipe courtesy of Cielito Rosado. Find Cielito online at CielitoRosado.com

Other recipes by Cielito:

Saffron Squid
Salmon and Mango Ceviche
Torrejitas de Bacalao
Empanadillitas de Bacalao

Save this recipe to your HK profile by clicking on the Favorite button below!


Views: 12049

Tags: asopao, camarones, cielito rosado, recipe, shrimp, stew


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Comment by Muka on April 7, 2014 at 3:23pm

This Asopao looks delicious how can i save it for future use?

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