Shrimp and Rice Soup (Asopao de Camarones)
A one-pot Dominican shrimp and rice soup—sazón-forward, comforting, and ready in about 30 minutes.
Servings: 6 servings
Calories: 242kcal
Ingredients
- 3 tablespoons 45 ml vegetable oil
- 1 teaspoon 3 g sazón with culantro & achiote
- 1/2 teaspoon 1 g ground black pepper
- 1 chicken bouillon cube about 10 g, or 1 teaspoon (4 g) granulated
- 1 teaspoon 1 g dried oregano
- 2 tablespoons 30 ml tomato sauce
- 2 tablespoons 30 ml sofrito
- 1 celery stalk about 60 g, chopped
- 1 pound 450 g shrimp, cleaned and deveined
- 5 cups 1.2 L water
- 1 cup 190 g long-grain white rice, rinsed
- 1/2 teaspoon 2 g adobo seasoning
- 1 teaspoon 5 ml apple cider vinegar
Instructions
- Heat the oil over medium heat in a heavy pot. Add sazón, black pepper, bouillon, oregano, tomato sauce, sofrito, and celery; sauté until fragrant, about 2 minutes.
- Add the shrimp and cook, stirring, until they just begin to release liquid, about 5 minutes. Remove the shrimp from the post and set aside.
- Pour in the water and bring to a boil. Stir in the rice, then add the adobo and vinegar.
- Add the shrimp back into the pot.
- Reduce to a lively simmer and cook, stirring occasionally to prevent sticking, until the shrimp turns pink, rice is tender and the soup is slightly thickened, 15–20 minutes.
- Serve hot with lime and hot sauce.
Notes
- A heavy pot helps prevent scorching and keeps the simmer even.
- To make it vegetarian, omit the shrimp and use vegetable stock—the sofrito base still shines.
- For make-ahead, cool completely before refrigerating; thin with water or broth when reheating.
Nutrition
Calories: 242kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 525mg | Potassium: 264mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 31IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 1mg