Dominican Republic 365
Loading
Dominican Republic 365
The sea in every spoonful
Asopao de Camarones is the seafood lover's version of the beloved Dominican asopao. Large shrimp are simmered with rice in a rich, tomato-based broth flavored with sofrito, olives, capers, and fresh herbs. The result is a thick, intensely flavorful soup-stew that showcases the sweetness of fresh Caribbean shrimp against the savory depth of the seasoned rice broth.
This coastal variation is particularly popular in the eastern beach towns and along the Samana Peninsula, where fresh shrimp is abundant. The shrimp shells are often used to make the broth first, extracting maximum seafood flavor before the shrimp meat is added at the end to prevent overcooking. Some versions include a splash of coconut milk for added richness.
Asopao de camarones is a popular restaurant dish, often served as an impressive first course at special dinners or as a main course for seafood lovers. Like its chicken counterpart, it is considered deeply comforting and nourishing.
Peel and devein the shrimp, reserving the shells to simmer into a quick broth if using fresh shrimp; otherwise use store-bought fish broth.
Heat oil in a large pot over medium heat and cook the sofrito with garlic and diced bell peppers until fragrant and softened, about 4 minutes.
Stir in the tomato sauce, olives, and capers, and cook for 2 to 3 minutes until slightly darkened.
Pour in the fish broth and bring to a boil, then stir in the rice, reduce the heat to medium-low, and simmer uncovered for 12 to 15 minutes, stirring occasionally.
Season with salt and pepper, and add a little more broth or water if the mixture looks too thick, since asopao should stay loose and soupy.
Add the shrimp and cook just until they turn pink and opaque, 3 to 5 minutes; do not overcook or they will turn rubbery.
Stir in most of the chopped cilantro, taste, and adjust the seasoning.
Remove from the heat and let rest for 2 minutes; the rice will continue to soften and thicken the broth slightly.
Ladle into deep bowls while hot, topped with the remaining cilantro.
A home-style reference method; every family and kitchen has its own version.
From sancocho to mangu, the island's table runs deep. Browse every dish and find your next favorite.
All Dominican dishes →