Puerto Rican Shrimp and Rice Soup | Asopao de Camarones

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a leaner protein option.

Start by deveining the shrimp using a paring knife to make a slit and scrape out the vein.

Wash the knife after deveining each shrimp.

Place the shrimp tails and shells in a bowl to make shrimp broth later.

In a pot, add 5 cups of water and the shrimp shells and tails, 4 mashed garlic cloves, and 1/2 chopped onion.

Add 2-3 teaspoons of salt and ground black pepper to the water.

Cover the pot and boil the broth for 30 minutes.

In a separate pot, heat a little extra virgin olive oil over medium heat.

Add 1/4 cup of fresh homemade sofrito and 1/3 cup of tomato sauce to the pot.

Add 2 smashed garlic cloves and stir everything together, letting it simmer for a few seconds.

Add 2 tablespoons of pimientos and a couple of olives to the mixture.

Sprinkle in 1/8 to 1/4 teaspoon of oregano and a little ground black pepper.

Add 1/2 pack of Goya Sazon with culantro to the pot.

Add the deveined shrimp to the pot and season with about 1/4 teaspoon of Laurie's casero total seasoning.

Mix the shrimp with the cooking base and let them cook until they turn pink.

Strain the shrimp broth using a fine mesh strainer and add it to the pot with the shrimp.

Check the salt content of the broth after adding it.

Add 1/2 cup of medium grain rice to the pot.

Juice half of a lime and add the juice to the pot.

Add a little more water to dilute the soup if it is too concentrated.

Cover the pot and cook the soup for about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens