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When cold winter days are here, there is nothing better than a good asopao to keep us warm. Asopao in the Dominican Republic and Puerto Rico means a stew thickened with rice, some meat or pasta. My friend Luis Compres prepares an excellent Dominican shrimp asopao. Today, I would like to share his recipe with you.
Yield: 4 servings
3 oz vegetable oil
3 oz red onion
1 lb shrimp
½ ají or red pepper
½ ají or green pepper
2 oz celery
6 garlic cloves
2 tbs olives or capers
2 oz paste tomato sauce
1 envelope of colouring
3 oz white wine
½ cup rice
32 oz water
Salt and pepper at taste
1. Peel the shrimp and boil their shells in water.
2. When water is translucent or a bit white, switch off the heat, drain water and remove the shells. Leave liquid aside.
3. Heat 3 oz of oil on a pan over a medium heat. Add peppers, celery, onions, garlic and olives and stir.
4. Cook all ingredients 4-5 minutes over a medium-low heat and add the 3 oz of wine, salt and pepper, paste sauce and colouring.
5. Cook another 5 minutes. Add the water where we cooked the shrimp and bring to a boil.
6. Add rice and wait until the grain opens (10-12 minutes) to add the shrimp. Cover and cook over a low heat 10 minutes or until the asopao is ready to serve.
Other recipes by Denisse:
Pastelón de Yuca y Pollo
Polvorosa de Pollo (Venezuelan-style Chicken Pot Pie)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas