ASOPAO DE CAMARONES | SHRIMP AND RICE STEW
Thick and hearty, this rice and shrimp stew recipe is a beloved Puerto Rican soup recipe that is great on a rainy day!
Provided by Neyssa
Categories Soup
Time 1h10m
Number Of Ingredients 22
Steps:
- Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.
- Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.
- Turn off heat to allow shrimp broth to cool.
- Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.
- In the same pot warm oil and we'll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.
- Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.
- After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.
- Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.
- Allow the rice to cook, stirring it occasionally.
- Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.
- Taste for seasoning.
MANGO POMELO SAGO
A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible starch made from the pith of various tropical palm trees, but you can also use tapioca pearls. Growing up, my mother would blend a silky sweet mixture of unsweetened coconut milk, evaporated milk and ripe mango, pour it over prepared tapioca pearls and top it with fresh mango and pomelo pulp. In this vegan version, the natural sweetness of the ripe fruit and nectar step in for the missing milk. I also infuse the tapioca with coconut water to bring an extra pop of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
- Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
- Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
- Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.
SANGO SIN
Number Of Ingredients 9
Steps:
- Slice off top of one bread loaf. Hollow out bottom section, leaving a shell. Cut bread top and the other loaf of bread into 1-inch cubes; place onto baking sheet. Bake at 350° for 11 minutes or until lightly browned. Beat cream cheese until smooth; add sour cream. Stir in Cheddar cheese and remaining ingredients. Spoon into bread shell, wrap with aluminum foil, and place on baking sheet. Bake at 350° for 30 minutes, or until thoroughly heated. Unwrap, place on serving platter, and surround with toasted bread cubes.
Nutrition Facts : Nutritional Facts Serves
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