top of page

Asopao De Camarones y Mofongo

Updated: Sep 25, 2022

Serves 2 to 4 people


2 tablespoons of olive oil

1/4 large onion chopped

1/4 red bell pepper chopped

1/2 cup of homemade sofrito

1 pound of raw shrimps or cooked and deveined.

2 cloves of garlic roughly chopped

1 tablespoons of salt or to taste

1 tsp of pepper or to taste

1 tsp of Oregano

A few sprigs of cilantro

1 can of tomato sauce

1 packet of sazon with color

1 cup of rice

4 cups of water


In a pot warm olive oil and add chopped onions, chopped peppers, garlic and sofrito and shrimps.

Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add tomato sauce, sazon, oregano, salt and pepper. (I also added some cilantro)

Add the water and let it simmer for about 15-20 minutes, bring to a boil and add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer. This is also a good time to add banana buns (bollitos de plátanos)

Allow the rice to cook, stirring it occasionally.

Once rice is tender and cooked through, add in more cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through. Garnish with cilantro.