Shrimp Asopao

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Asopao to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Asopao, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound shrimp, peeled and
• deveined
• 1/2 teaspoon salt
• 1/2 teaspoon ground black
• pepper
• 1 tablespoon adobo seasoning
• 3 tablespoons olive oil
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 small tomato, seeded and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 1/2 cups short-grain rice
• 7 cups water
• 1 bay leaf
• crushed red pepper to taste
• 3/4 cup frozen petite peas
• Season the shrimp with salt, pepper, and adobo seasoning; set
• aside.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat the olive oil in a large, deep pot over medium-high heat

Step 2: Technique & Execution

Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft

Step 3: Technique & Execution

Mix in the garlic and tomato paste

Step 4: Technique & Execution

Stir in the rice until coated

Step 5: Technique & Execution

Pour in the water

Step 6: Technique & Execution

Drop in the bay leaf