Ingredients for Asopao De Gandules Con Camarones
- 2 cups water
- 1 (15 ounce) can pigeon peas, drained
- 1/4 cup sofrito
- 1 cup long grain rice, rinsed
- Sazon Goya Con Culantro Y Achiote
- Tomato Paste
- Oregano
- Bay Leaves
- 1/4 teaspoon salt
- 1/2 teaspoon adobo seasoning
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups shrimp broth
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced (for garnish)
- warm bread (for serving)
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How to Make Asopao De Gandules Con Camarones
- In a large 8-quart pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until softened.
- Add the sofrito and cook for another minute until fragrant.
- Stir in the pigeon peas (gandules), rice, shrimp broth, water, adobo seasoning, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has reduced to your desired consistency. Stir occasionally to prevent sticking.
- Gently stir in the shrimp and cook for 3-5 minutes, or until they are pink and cooked through. Do not overcook.
- Remove from heat and stir in the cilantro. Taste and adjust seasoning as needed.
- Serve hot, garnished with avocado slices and warm bread.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
1g
Carbs
17g
