Shrimp and Rice Soup (Asopado de Camarones)
Made in one pot, this shrimp and rice soup is super easy to prepare. In only 30 minutes, you´ll have a delicious hearty soup that the entire family will love.
Prep Time3 minutes mins
Cook Time27 minutes mins
Total Time30 minutes mins
Course: Soups
Cuisine: Dominican, Latin
Servings: 6 servings
Calories: 255kcal
- 3 tablespoons vegetable oil
- 1 teaspoon sazón (culantro and achiote)
- 1/2 teaspoon ground black pepper
- 1 cube chicken bouillon
- 1 teaspoon dried oregano
- 2 tablespoons tomato sauce
- 2 tablespoons sofrito
- 1 celery stick , chopped
- 1 pound shrimp , cleaned and deveined
- 5 cups water
- 1 cup rice
- 1/2 teaspoon adobo
- 1 teaspoon apple cider vinegar
Heat oil in a large cast iron pot over medium heat.
Add sazón, black pepper, chicken bouillon, oregano, tomato sauce, sofrito and celery stick. Sautee for 2 minutes. Add shrimp and let cook until it begins to release water, about 5 minutes.
Add water and bring to a boil. When the water begins to boil, add the rice. Stir occasionally to avoid rice from sticking to the bottom of the pot. Add adobo and vinegar.
Let it simmer until rice has cooked, about 15-20 minutes.
Serve warm.
- Make asopado de camarones in a heavy-bottomed pan or Dutch oven. This will distribute the heat more evenly so you are less likely to get hotspots that can scorch the bottom.
- Make this soup vegetarian by omitting the shrimp and using vegetable stock. It will still be delicious!
- If making ahead of time, let the soup cool fully before placing it in an airtight container in the fridge.
Calories: 255kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 857mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 2mg