Puerto Rican Shrimp and Rice Stew

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A hearty Puerto Rican shrimp and rice stew simmered in a rich tomato-sofrito broth briny with green olives and capers. Comforting and deeply savory, this one-pot classic delivers island flavor with weeknight ease.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 56 gCarbs
• 4 gFiber
• 5 gSugar
• 32 gProtein
• 920 mgSodium
• 680 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sofrito

• 1 medium green bell pepper, roughly chopped
• 1 medium yellow onion, roughly chopped
• 4 garlic cloves, peeled
• 1/4 cup fresh cilantro leaves, packed
• 2 tablespoons olive oil

For the stew

• 1 1/2 pounds large shrimp, peeled and deveined, tails on if desired
• 2 tablespoons olive oil
• 1/2 cup tomato sauce
• 1/4 cup pitted green olives, sliced
• 2 tablespoons capers, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1 cup long-grain white rice, rinsed
• 4 cups low-sodium chicken or seafood broth
• 1/2 teaspoon saffron threads (optional)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro and lime wedges, for serving

Directions

1. Make the sofrito: pulse bell pepper, onion, garlic, and cilantro in a food processor until a coarse paste forms, about 30 seconds.
2. Pat the shrimp dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high. Sear the shrimp in batches 1 minute per side until just pink, then transfer to a plate.
3. Reduce heat to medium. Add the sofrito to the pot and cook, stirring, 4 to 5 minutes until fragrant and slightly darkened.
4. Stir in the tomato sauce, olives, capers, oregano, cumin, and bay leaf and cook 2 minutes to meld the flavors.
5. Add the rice and stir to coat in the sofrito for 1 minute. Pour in the broth, add the saffron if using, season with salt and pepper, and bring to a boil.
6. Reduce heat to low, cover, and simmer 18 to 20 minutes until the rice is nearly tender.
7. Return the shrimp and any juices to the pot, nestling them into the rice. Cover and cook 3 to 4 minutes more until the shrimp are opaque and the rice is fully tender.
8. Discard the bay leaf, cover, and let rest 5 minutes so the rice absorbs the broth. Garnish with cilantro and serve with lime wedges.

Cook’s Notes

• For deeper seafood flavor, simmer the reserved shrimp shells in the broth with a bay leaf for 15 minutes, then strain before adding to the pot.
• Once the rice is added, avoid stirring; this helps develop the signature creamy-yet-textured rice that defines a true asopao.
• If the rice absorbs more liquid than desired, loosen with an extra splash of hot broth at the end; asopao should be looser than a pilaf but thicker than soup.
• Frozen shrimp work well; thaw overnight in the refrigerator or under cold running water and pat very dry so they sear rather than steam.
• Serve with crusty bread for mopping up the broth and a simple avocado-and-onion salad to round out the meal.

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