Puerto Rican Asopao de Camarones y Gandules

Puerto Rican Asopao de Camarones y Gandules (Shrimp & Pigeon Pea Rice Stew)

Dive into the heart of Puerto Rican cuisine with this hearty and aromatic Asopao de Camarones y Gandules. This classic stew combines shrimp and pigeon peas with rich spices and coconut milk for a comforting and flavorful dish perfect for any occasion.

Ingredients

🍤 7-10 shrimp peeled and deveined heads left on for flavor cleaned
🌾 1/4-1/2 cup white rice
🌿 1 cup dry pigeon peas Gandules Seco softened overnight
🍜 5 cups seafood broth or stock or water for alternative
🥥 1 cup coconut milk
🍶 1 tablespoon sofrito homemade
🍅 1 large tomato grated used as a paste
🧄 1 clove garlic chopped/sliced
🧂 1/2 teaspoon salt extra to taste
🧄 1/2 teaspoon smoked paprika
🧊 1/2 teaspoon turmeric
🌿 1/2 teaspoon cumin
🍏 1/2 teaspoon ginger powder
🌿 1/2 teaspoon coriander
🧂 1/2 teaspoon black ground pepper
🌶️ 2 tablespoons chopped bell pepper combination of green red orange and yellow
🧅 1-2 tablespoons chopped onion about 1/4 of an onion
🌿 1 tablespoon fresh cilantro chopped
🌿 2 tablespoons annatto oil homemade
🫒 A few drops of extra virgin olive oil
🫒 Green olives optional with red pepper strips shown

Instructions

1- Prepare Ingredients:

• Ensure all ingredients are chopped, measured, and ready (mise en place).
• Soak pigeon peas overnight.

2- Sauté Shrimp:

• Heat the caldero over medium-high.
• Add a few drops of extra virgin olive oil.
• Add shrimp and a bit of salt.
• Cook until they turn orange (about 2 minutes).

3- Remove Shrimp:

• Transfer cooked shrimp to a cutting board.

4- Sauté Aromatics:

• Lower heat to medium.
• Add annatto oil, sofrito, bell peppers, onions, garlic, and optional olives.
• Sauté for 30 seconds until fragrant.

5- Add Tomato and Spices:

• Stir in the grated tomato and sazon mix (salt, paprika, turmeric, cumin, ginger, coriander, black pepper).

6- Combine Shrimp and Peas:

• Return shrimp to the pot, along with softened pigeon peas.
• Stir to combine.

7- Add Liquids:

• Pour in 3 cups of seafood broth and 1 cup coconut milk.
• Stir well. Add more broth if a stew-like consistency is preferred.

8- Bring to a Boil & Add Rice:

• Increase heat to medium-high. Once boiling, reduce heat to medium and add rice.

9- Simmer:

• Cover and simmer for 8-10 minutes.

10- Check and Adjust:
- Stir and check if peas are soft. If needed, continue simmering.

11- Final Simmer:
- Reduce to low, add fresh cilantro, and simmer for 2 minutes.

12- Taste and Serve:
- Adjust salt, if necessary. Serve hot garnished with cilantro and a lime wedge.

Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: 4
Equipment:

• Caldero (Puerto Rican Pot)
• Stovetop Burner (electric coil)
• Wooden Spoon
• Small White Bowls
• Clear Plastic Containers
• Small Glass Jars
• Cutting Board (wooden)
• Small Basting Brush
• Metal Spoon

Cooking Tips

• Use homemade sofrito and annatto oil for authentic flavor.
• Grate fresh tomato for vibrant taste.
• Pre-cook shrimp lightly to avoid toughness.
• Soak pigeon peas overnight for better texture.
• Adjust broth/water to achieve preferred consistency.
• Taste and adjust seasoning to personal preference.

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Puerto Rican Asopao de Camarones y Gandules