📝 About This Recipe
Asopao de Camarones is the soul-warming heart of Dominican coastal cuisine, a cross between a thick rice soup and a juicy paella. This beloved 'Dominican Favorite' features plump, succulent shrimp swimming in a vibrant, aromatic broth enriched with homemade sofrito, starchy pumpkin, and bright citrus notes. It is the ultimate comfort food, traditionally served on rainy days or during lively family gatherings where the 'pegao' (crispy rice) is just as coveted as the seafood itself.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Large Shrimp (peeled and deveined, tails left on for flavor)
- 3 cloves Garlic (mashed into a paste)
- 1 tablespoon Sour Orange Juice (or lime juice)
- 1 teaspoon Salt and Black Pepper (to taste)
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Dominican Sofrito (blend of peppers, onions, garlic, and cilantro)
- 2 tablespoons Tomato Paste
- 1 Cubanelle Pepper (seeded and finely diced)
- 1/2 Red Onion (small, finely chopped)
The Rice & Broth
- 1 cup Long-Grain White Rice (rinsed until water runs clear)
- 6-7 cups Shrimp Stock or Water (hot)
- 1/2 pound Auyama (Kabocha Squash) (peeled and cut into small cubes)
- 1/4 cup Green Olives with Pimientos (sliced)
- 1 tablespoon Capers (drained)
- 1 teaspoon Dried Oregano (Dominican oregano preferred)
Finishing Touches
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Green Peas (frozen or fresh)
- 2 Lime Wedges (for serving)
👨🍳 Instructions
-
1
In a medium bowl, toss the cleaned shrimp with the mashed garlic, sour orange juice, salt, and pepper. Let them marinate in the refrigerator for 15-20 minutes while you prep the other ingredients.
-
2
Heat the olive oil in a large, heavy-bottomed pot (a caldero is traditional) over medium-high heat.
-
3
Add the diced onions and cubanelle peppers. Sauté for 3-4 minutes until the onions are translucent and fragrant.
-
4
Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and caramelize for a deeper flavor profile.
-
5
Add the sofrito, oregano, olives, and capers. Stir well to combine and cook for another 2 minutes until the kitchen smells incredible.
-
6
Pour in the rinsed rice and stir to coat every grain with the aromatic oil and tomato base. Toast the rice for about 1 minute.
-
7
Add the cubes of auyama (squash) and pour in 6 cups of the hot shrimp stock. Bring the mixture to a rolling boil.
-
8
Once boiling, reduce the heat to medium-low, cover partially, and simmer. Stir occasionally to prevent the rice from sticking to the bottom.
-
9
Continue simmering for about 20-25 minutes. The rice should be very soft and the liquid should thicken significantly. If it looks too dry, add the remaining cup of stock; asopao should be soupy, not dry like paella.
-
10
Once the rice is tender, add the marinated shrimp and the green peas to the pot. Stir gently.
-
11
Cook for only 3-5 minutes until the shrimp turn pink and opaque. Do not overcook them, or they will become rubbery.
-
12
Remove the pot from the heat. Stir in the fresh cilantro and a final squeeze of lime juice to brighten the flavors. Taste and adjust salt if necessary.
-
13
Let the asopao rest covered for 5 minutes before serving. This allows the starches to settle and the flavors to fully meld.
💡 Chef's Tips
Use homemade shrimp stock by boiling the shrimp shells with onion and celery for the best flavor depth. Don't overcook the shrimp; add them at the very end as they only need a few minutes in the residual heat. If the asopao sits, the rice will continue to absorb liquid. Keep extra hot broth on hand to loosen it back up before serving. For a creamier texture, mash a few pieces of the cooked auyama (squash) against the side of the pot and stir it back in. Use Dominican oregano if possible; it has a stronger, more citrusy aroma than Mediterranean varieties.
🍽️ Serving Suggestions
Serve in deep bowls with a side of fresh avocado slices. Accompany with 'Tostones' (twice-fried green plantains) for a crunchy contrast. A side of 'Concon' (the crispy rice from the bottom of a separate pot) is a traditional treat. Pair with a cold Dominican beer or a refreshing glass of 'Morir Soñando'. Provide extra lime wedges and a bottle of Caribbean hot sauce on the table.