Main dishes

Puerto Rican Shrimp & Rice (Asapao con Camarones)

Puerto Rican Shrimp & Rice (Asapao con Camarones) recipe

photo by:kraft

Very easy to make, delicious, and light tasting. Will make againg and share with friends and family. Thanks I enjoy many recipes from your website and books.

posted by

a cook

on 9/16/2009

time

prep:

10 min

total:

40 min

servings

total:

4 servings, 2 cups each

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What You Need

tsp. each: ground allspice, ground coriander and dried oregano leaves

lb. large shrimp (26 to 30 count), cleaned

1/4

cup KRAFT Zesty Italian Dressing

cup chopped onions

cup white rice, uncooked

can (14-1/2 oz.) vegetable broth

1/2

cup water

can (14-1/2 oz.) stewed tomatoes, undrained

medium green pepper, chopped (about 1 cup)

slices OSCAR MAYER Smoked Ham, chopped

Make It

COMBINE seasonings in medium bowl. Add shrimp; toss to coat.

HEAT dressing in large skillet on medium-high heat. Add shrimp; cook 5 min. or until shrimp turn pink and are browned on both sides, stirring frequently. Remove shrimp from skillet; keep warm. Add onions and rice to skillet; cook 5 min. or until onions are crisp-tender. Stir in broth and water; bring to boil. Cover; reduce heat to low. Simmer 15 min. or until rice is tender.

ADD tomatoes with their liquid, the peppers, ham and shrimp; stir. Cover. Cook 5 to 10 min. or until heated through.

Kraft Kitchens Tips

Food Facts

To many, asapao is known as the Puerto Rican paella.

Food Facts

The size of a shrimp is indicated by the number of shrimp per pound. The smaller the number, the larger the shrimp. Large shrimp will yield 26-30 per pound. Since the size differences can be slight, feel free to substitute medium or extra-large shrimp for large shrimp.