Curaçaoan Shrimp Asopao

Ingredients

In this adaptation of Asopao from Puerto Rican to Curaçaoan cuisine, we incorporate the distinct flavors and ingredients of Curaçao. The addition of bitter orange juice and hot pepper sauce gives the dish a tangy and spicy kick, characteristic of Curaçaoan cuisine. We also use local Curaçaoan vegetables such as bell peppers and cilantro to enhance the dish's freshness and vibrancy. We alse have the original recipe for Asopao, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon annatto powder 1 teaspoon annatto powder
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) bitter orange juice 1 cup (240ml) bitter orange juice
• 1 tablespoon hot pepper sauce 1 tablespoon hot pepper sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
2. 2.
   Add the shrimp to the pot and cook until they turn pink and opaque. Remove the shrimp from the pot and set aside.
3. 3.
   In the same pot, add the cumin, paprika, and annatto powder. Stir well to coat the vegetables with the spices.
4. 4.
   Add the rice to the pot and stir to combine with the spices and vegetables.
5. 5.
   Pour in the fish or vegetable broth, tomato puree, bitter orange juice, and hot pepper sauce. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and the flavors have melded together.
7. 7.
   Return the cooked shrimp to the pot and stir gently to incorporate.
8. 8.
   Serve the Curaçaoan Shrimp Asopao hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, adjust the amount of hot pepper sauce according to your preference.
• If bitter orange juice is not available, you can substitute it with a combination of orange juice and lime juice for a similar tangy flavor.
• Feel free to add other vegetables such as peas or carrots to the dish for added color and texture.
• Serve the Asopao with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Curaçaoan Shrimp Asopao as a main course, accompanied by a side of crusty bread or plantains. It can also be enjoyed on its own as a hearty and satisfying meal.

Presentation advice

Garnish the Curaçaoan Shrimp Asopao with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in individual bowls, allowing the vibrant colors of the shrimp, rice, and vegetables to shine through.