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.
Servings: 6 servings
Calories: 255kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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