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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
10 min
40 min
4 servings, 2 cups each
Magazine Acquisition

What You Need

tsp.  each: ground allspice, ground coriander and dried oregano leaves
lb.  large shrimp (26 to 30 count), cleaned
cup  KRAFT Zesty Italian Dressing
cup  chopped onions
cup  white rice, uncooked
can   (14-1/2 oz.) vegetable broth
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.
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