• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 12
    OK

    Asopao with Shrimp and Vegetables

    This Puerto Rican soup is perfect for satisfying late-night revelers.


    Ingredients
    1/2
    cup
    Olive Oil
    1
    tablespoon
    annato seeds (achiote)
    1/2
    cup
    chopped onion
    6
    small red chiles (such as ajíes dulces or ripe jalapeños, seeded and minced)
    4
    cloves
    garlic, minced
    8
    cups
    chicken broth
    2
    cups
    tomato sauce
    4
    bay leaves
    1
    teaspoon
    dried oregano
    1
    teaspoon
    salt
    32
    ounces
    frozen mixed vegetables
    4
    cups
    cooked white rice
    36
    medium shrimp
    Directions
    In a large saucepan or small stockpot, heat olive oil and annato seeds over medium-high heat. Cook until the oil turns red and the seeds begin to release their aroma. Remove the oil from heat and strain into a small dish. Discard the seeds.
    Return the oil to the pan. Add onion and chiles and cook until onion is almost translucent. Add the garlic and cook for 30 seconds. Add broth, tomato sauce, bay leaves, oregano, and salt. Bring the mixture to a boil. Add the frozen vegetables, reduce the heat to medium, cover, and cook  until vegetables are nearly tender, about 7 minutes.
    Add the rice and shrimp. Cover and cook until the shrimp turn pink and are cooked through, about 5 minutes.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Family-friendly

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