- 500 grams of shrimp
- 2 cups of rice
- 1 purple onion diced into brunoise
- ½ red bell pepper, diced finely
- 1 tablespoon of crushed garlic
- 1 teaspoon of sweet smoked paprika
- 1 teaspoon of cumin
- 50 ml of oil
- 50 ml of dry wine
- 3 black peppercorns
- 2 bay leaves
- 25 grams of butter
- 1 white onion, diced finely
- Shrimp shells and other seafood
- Pieces of fish
- 1 stalk of celery
- 1 parsnip
- Stems of parsley and cilantro
- 1 teaspoon of crushed garlic
- 8 whole shrimp
- 50 ml of dry wine
- 2 liters of water
For the broth:
Preparation of the fish stock
To prepare the fumet, start by heating the butter. Add the whole peppercorns and the bay leaves. Once the temperature is high, incorporate the onion, and before it becomes golden, add the celery, diced parsnip, garlic, shrimp shells, seafood, and pieces of fish. Also include the stems of parsley and cilantro.
The fumet is a slow preparation. This will provide the stock needed to make the rice. Avoid letting these ingredients brown; when they start to release their juices, add the dry wine, and a few minutes later, the two liters of water.
Cover and let it cook for 25 minutes over medium heat.
Preparation of Shrimp Asopao Rice
Sauté the shrimp that will be used for the presentation of the dish. Once they are golden brown, remove them and set aside.
In the oil used to sauté the shrimp, add the finely chopped red onion. Once it changes color, add the bell pepper, garlic, and dry wine. Stir well to combine all the ingredients.
As the juices and alcohol begin to evaporate, add the shrimp. Cover the pot and let it simmer for about 5 minutes. Uncover it, stir, and add half of the broth or stock, which should have been strained, along with 3 or 4 shrimp to enhance the flavor even further.
When it starts to boil, add the paprika and cumin. Adjust the salt and pepper to your taste. Add the rice and stir continuously until it absorbs the broth.
At this point, add 1 more cup of the broth and let it simmer for about 10 minutes. Turn off the heat and leave the rice slightly soupy. Add the shrimp that you had reserved at the beginning of the preparation. Cover the pot and let it rest for 5 minutes.
Serve hot and enjoy this delicious shrimp asopado. Bon appétit!