Asopao de Camarones Recipe | James Beard Foundation

Name: Asopao de Camarones Recipe | James Beard Foundation
Ingredients: 4 tablespoons capers, drained; 1/2 cup olive oil; 5 tablespoons light olive or vegetable oil; Shells from 3 pounds shrimp (see below); 1 large onion, washed and roughly chopped; 2 carrots, washed and roughly chopped; 1 stalk celery, washed and roughly chopped; 5 peppercorns; 1 bay leaf; 2 1/2 cups long-grain, Carolina-style rice; 6 tablespoons light olive or vegetable oil; 2 green peppers (about 1 1/4 pounds), seeded and finely diced; 1 large onion, finely diced; 2 cloves garlic, minced; 1 cup (8 ounces) tomato sauce (not Italian-style; use Hunt’s® or Del Monte®); 10 sprigs fresh cilantro, chopped; 1 tablespoon chopped fresh oregano; 1 bottle (1 1/2 cups) Puerto Rican beer; 8 cups shrimp stock (see above); 1 1/2 teaspoons salt; Pepper to taste; 1/2 cup fresh peas, shelled; 1 tablespoon butter; 2 tablespoons light olive or vegetable oil; 1/4 pound morel (or other wild) mushrooms, chopped; Salt; pepper; 3 pounds head-on shrimp, shells on bodies removed and reserved for stock (see above), deveined; Olive or vegetable oil for frying; Salt and freshly ground white pepper

archive.jamesbeard.org

This satisfying Puerto Rican rice and shrimp dish was a hit when chef Christy Velie served it at the Beard House.

View full recipe on archive.jamesbeard.org

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Ingredients

4 tablespoons capers, drained
1/2 cup olive oil
5 tablespoons light olive or vegetable oil
Shells from 3 pounds shrimp (see below)
1 large onion, washed and roughly chopped
2 carrots, washed and roughly chopped
1 stalk celery, washed and roughly chopped
5 peppercorns
1 bay leaf
2 1/2 cups long-grain, Carolina-style rice
6 tablespoons light olive or vegetable oil
2 green peppers (about 1 1/4 pounds), seeded and finely diced
1 large onion, finely diced
2 cloves garlic, minced
1 cup (8 ounces) tomato sauce (not Italian-style; use Hunt’s® or Del Monte®)
10 sprigs fresh cilantro, chopped
1 tablespoon chopped fresh oregano
1 bottle (1 1/2 cups) Puerto Rican beer
8 cups shrimp stock (see above)
1 1/2 teaspoons salt
Pepper to taste
1/2 cup fresh peas, shelled
1 tablespoon butter
2 tablespoons light olive or vegetable oil
1/4 pound morel (or other wild) mushrooms, chopped
Salt
pepper
3 pounds head-on shrimp, shells on bodies removed and reserved for stock (see above), deveined
Olive or vegetable oil for frying
Salt and freshly ground white pepper
4 red peppers, roasted, peeled, and finely chopped