Puerto Rican Shrimp Asopao

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) tomato sauce 1 cup (200g) tomato sauce
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they become translucent.
2. 2.
   Add the minced garlic, ground cumin, dried oregano, and bay leaf to the pot. Stir well to combine and let the spices toast for a minute.
3. 3.
   Add the diced tomatoes and tomato sauce to the pot, and cook for a few minutes until the mixture thickens slightly.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Stir in the rice and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the rice is almost cooked.
5. 5.
   Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf.
7. 7.
   Serve the Puerto Rican Shrimp Asopao hot, garnished with fresh cilantro and a squeeze of lime juice.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a diced jalapeno to the dish.
• Feel free to customize the vegetables in the recipe based on your preferences or seasonal availability.
• To make the dish heartier, you can add diced chicken or sausage along with the shrimp.
• If you prefer a thicker consistency, you can add a slurry of cornstarch and water to the stew and simmer for a few more minutes.
• Leftovers of Puerto Rican Shrimp Asopao can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Puerto Rican Shrimp Asopao as a main course, accompanied by a side of crusty bread or tostones (fried plantains). It can also be enjoyed on its own as a satisfying one-pot meal.

Presentation advice

Garnish the Puerto Rican Shrimp Asopao with a sprinkle of fresh cilantro and serve it in individual bowls to showcase the vibrant colors of the dish. Place a lime wedge on the side for squeezing over the stew before eating.