Recetas

COCONUT SHRIMP ASOPAO

18 de marzo de 2025

COCONUT SHRIMP ASOPAO
Composición del asopao de camarones con coco LindaAsopao de camarones con coco servido

Asopao de shrimp con coconut milk, Linda Tomato Paste and un caldo hecho con los caparazones.

Ingredients

  • 2 paquetes de 12 onz. c/u de shrimp sin pelar 16/20
  • ½ cup arroz
  • 1 tbsp parsley, chopped
  • ½ tsp Linda Salt
  • Jugo de limón (cantidad necesaria)
  • 1 tbsp La Joya Oil
  • 1 cup onion chopped
  • 1 carrot pelada and chopped
  • 1 cup pumpkin peeled and chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 3 garlic cloves, crushed
  • ¼ cup Linda Tomato Paste
  • 2 cups coconut milk
  • Agua hot

Preparation

  1. Peel the shrimp and reserve the shells.
  2. For the broth: sauté onion, carrot, celery, bay leaf, shrimp shells and pepper in La Joya Oil for 3 minutes. Add garlic and Linda Tomato Paste; cook 1 minute more. Cover with hot water and cook until the carrot and pumpkin are soft. Cool, blend and strain.
  3. Place the broth and coconut milk in a pot. When it boils, add the rice and Linda Salt to taste.
  4. Cook, stirring now and then, until the rice is tender. Season the shrimp with Linda Salt, parsley and lemon juice; add them to the rice and cook until they change color. Adjust the salt and lemon. Rest 5 minutes before serving.

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