Dominican Asopao de Camarones
This is a beloved dish from the Dominican Republic with versions found in other parts of the Caribbean. It is very easy to prepare and is a cross between a gumbo and a soup.
Makes
Serving size
Ingredients
3 cloves (9g) garlic, mashed
¼ cups parsley, chopped
¼ cup cilantro, chopped
4 tablespoons olive oil
20 ounces shrimp, raw and peeled (you can leave the tail on)
1 large (128g) onion, diced
½ cup green bell peppers, diced
½ cup jalapeño peppers, chopped
2 cups tomato sauce
2 limes, juiced
2 ½ cups rice
2 quarts water (simmering over low heat)
½ cup carrots, diced
½ teaspoon black pepper
½ cup green peas
1 teaspoon salt (optional, not included in the nutrient analysis)
2 sprigs mint or cilantro (optional for garnish)
Special Equipment:
Immersion Blender or mortar and pestle
Instructions
- Blend garlic, parsley, cilantro and 2 tablespoons of olive oil with an immersion blender. Reserve. (You can also use a mortar and pestle)
- Chop 6 shrimps. Reserve.
- Heat the other 2 tablespoons of oil over low heat in a large skillet. Add the onion, bell pepper, jalapeños and shrimp. Sauté until the onion becomes transparent.
- Add the garlic and herb mix to the skillet and mix well.
- Add the tomato sauce and the lime juice and mix again.
- Add the rice and mix with the vegetables for 1 minute.
- Add one quart of simmering water, carrots, salt (if using) and pepper. Increase the heat to medium.
- Cook at medium heat for 10 minutes. Add more simmering water slowly as needed.
- Season the shrimp with salt (if using) and pepper and add to the pot with the green peas.
- Cook for another 10 minutes or until the rice is tender. Add more water to maintain a preferred consistency between almost viscous and soup.
- Garnish with cilantro or mint and Serve hot.
Cooking Tip
Make your own free salt fish stock with leftover fish bones and heads and all the shrimp shells. Filter well and use instead of water.
Recipe contributed by FamilyCook Productions
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