Asopao de Camarones
(Rice & Shrimp Risotto)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 45-1 hr

1 cup of rice
1 lb of raw shrimps
1 onion, chopped
¼ cup of parsley, chopped
1 teaspoon of oregano
1-2 tablespoon of limejuice, freshly squeezed
4 garlic gloves, minced
¼ teaspoon of freshly ground black pepper
2 Maggi chicken bouillons
Salt to taste
½ green bell pepper, chopped
1 ½ tablespoon of tomato paste
3 tablespoon of oil
13 cups of water
1 jalapeño pepper (optional)
Chicken stock


In a pot, add 6 cups of water and cook the shrimps until they turn pink. Remove them from the pot. DO NOT DISCARD THE STOCK

Peel and devein the shrimps

In a skillet, heat oil and add the onions, peppers, oregano and garlic and sauté for 3 minutes. Add the paste and blend well

Add 1 cup of water and stir for a minute. Remove from heat

Sift the shrimp stock and return to the pot. Add the sauté ingredients, chicken bouillons, 7 cups of water and bring to a boil.

Add the rice and stir. Cook on low to medium heat until rice is tender and the consistency is similar to risotto (not to dry, not too soupy).

Stir occasionally to prevent sticking. Use chicken stock, if it gets too dry

Serve with cassava and/or avocado