Puerto Rican Lobster Or Shrimp Soup Recipes

PUERTO RICAN SHRIMP

Steps:

• Rinse shrimp and pat dry with paper towels, place in large bowl.
• Add to food processor garlic, onion, bell pepper, cilantro, tomato paste and Sazon.
• Pulse until all vegetables are chopped into small pieces.Pour marinade ingredients over shrimp and mix thoroughly.Let shrimp marinate in fridge at least 30 minutes or overnight.
• Preheat broiler in oven.Line cookie sheet or roasting pan with aluminum foil and place racks in sheet/pan.
• Place shrimp on racks and broil under heat about 6 inches under burner 3 min then turnover and broil 3 minutes more or until just cooked through (shrimp will appear opaque). Don't overcook, they will become rubbery and not as juicy.Serve with Puerto Rican Rice.

SOPHIA'S PUERTO RICAN STYLE SEAFOOD STEW (ASOPADO DE MARISCOS)

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a stock pot over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Stir in green peppers and cook 2 minutes. Add tomatoes, cilantro, and bay leaves; saute 2 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Pour in white wine, bring to a boil, and cook until wine is reduced by half. about 3 minutes. Reduce heat to medium low.
• Place white fish and shrimp into pot and gently simmer until fish starts to turn white, about 5 minutes. Season with saffron, salt, and pepper. Add 2 cups seafood stock, clams, and mussels and cook 5 minutes. Pour in remaining 2 cups seafood stock. Simmer until flavors are combined and seafood is cooked through, 20 to 30 minutes.
• Spoon rice into stew by tablespoons until stew has reached your desired thickness. Season with salt and pepper and simmer for 5 more minutes.

PUERTO RICAN PRAWNS WITH LOBSTER-YUCCA MOFONGO AND SOFRITO BROTH

Steps:

• Heat vegetable oil to 375 degrees F in a heavy-duty 4-quart stockpot.
• Heat 2 tablespoons Achiote Oil in a skillet and saute the lobster meat until just warm. Remove from pan and place on a clean plate. Cover the lobster with plastic wrap and keep warm while preparing the yucca.
• Place the yucca in the hot vegetable oil and deep fry until golden brown, about 3 to 4 minutes. When the yucca is ready, place in a bowl and add the remainder of the Achiote Oil and the garlic. Season with salt and pepper and toss to distribute all ingredients evenly. Mash the yucca until there is an even red color throughout the mixture. Add the warm lobster to the yucca and fold together. Using your hands, fill a greased 1 cup mold (pilon) with the mofongo and pack firmly to form a mold. Remove the mofongo from the mold by turning the mold upside down and tapping gently. Repeat this procedure with remaining yucca mixture. You should have 4 pilon shaped mofongos. Place on a plate, wrap in plastic, and keep warm while preparing the prawns.
• For the prawns, heat olive oil in a large saute pan. Season the prawns with salt and pepper and cook 30 seconds per side. Add 4 cups of the Sofrito Broth to the prawns and simmer until prawns are cooked through, about 5 to 7 minutes. To serve, place 1 mofongo in the middle of 4 pasta bowls and arrange 3 prawns around each of the mofongo. Ladle broth over mofongo and serve immediately.
• Heat the olive oil in a 2-quart saucepot. Add the annatto seeds and remove from heat. Let steep at room temperature for 4 hours. Strain oil into a glass container. Keeps for up to 1 month.
• Heat the achiote oil in a saucepan. Add the bell pepper, aji dulce, onion, garlic, tomatoes, and recao and saute for 4 minutes, stirring constantly. Add the shrimp stock, tomato puree, and olives and simmer gently for 20 minutes until all flavors are combined to an aromatic broth. Remove from heat, stir in cilantro, and serve.

CAMARONES GUISADOS (STEWED SHRIMP)

Steps:

• Heat the oil in a small caldero or large frying pan over medium heat.
• Sauté the onion and green pepper until softened, about 5 minutes. Add the garlic and sauté for 1 minute longer. *You can also use 2 heaping tablespoons of SOFRITO [click for recipe]
• Add the tomatoes along with their liquid, olives, 2 tablespoons of cilantro, bay leaf and oregano. Season to taste with salt and pepper.
• Crush the tomatoes with the back of a spoon and bring the sauce to a simmer. Allow to cook for 5 minutes.
• Add the shrimp and sauté for 2-4 minutes, just until opaque. Do not overcook!
• Garnish with additional chopped cilantro before serving. Serve over rice or with bread for sopping up the sauce.

PUERTO RICAN SEAFOOD SOUP (ASOPAO DE MARISCOS)

Steps:

• In a large stockpot, add in sufficient extra virgin olive oil to coat the bottom the pan thinly and saute/fry the large diced white onion and large diced green pepper till translucent/soft. Add in lobster heads and shrimp shells. Cook till color starts changing and starts to look red. Add in tomato sauce, white wine, and 1 of the bay leaves. Add in clam juice and water. Cook for at least 2 hrs, then strain. In a medium-size stockpot, saute/fry the small diced onion, and small diced pepper till translucent/soft. Add in rice, clams, mussels, remaining bay leaf, and a healthy pinch of saffron. Add in all strained seafood stock and cook till rice is soft, approximately 20 min. Add in shrimp, scallops, and lobster. Cook for approximately 8 min. Add in culantro and season with salt and pepper. This recipe yields 6 servings.

PUERTO RICAN CHICKEN SOUP (SOPA DE POLLO BORICUA)

Steps:

• Add the tablespoon of oil to a caldero, dutch oven or medium to large pot. Heat oil over medium heat. Stir in the sofrito and stir fry for 2 minutes.
• Add the onions, bay leaves and sazon. Stir well and cook for a minute.
• Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning. Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.Add chicken pieces to pot.
• Add carrots and cook for a few minutes with all other ingredients.
• Add either water or chicken broth to pot. Stir.(Note: If using solely water you can add the chicken bouillon now to pot)
• Add cilantro.
• Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
• Add potatoes.
• Taste soup and add salt as needed. Add pepper to taste. Stir.Cook soup for 35-40 minutes.
• Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.Soup is done!

PUERTO RICAN SEAFOOD SOUP: ASOPAO DE MARISCOS

Steps:

• In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion and large diced green pepper until translucent. Add lobster heads and shrimp shells. Cook until color starts changing and starts to look red. Add tomato sauce, white wine, and bay leaf. Add clam juice and water. Cook for at least 2 hours, then strain.
• In a medium size stockpot, saute the small diced onion, and small diced pepper until translucent. Add rice, clams, mussels, bay leaf, and a pinch of saffron. Add all strained seafood stock and cook until rice is soft, approximately 20 minutes. Add shrimp, scallops, and lobster. Cook for approximately 8 minutes. Add culantro and season with salt and pepper.

ASOPAO DE CAMARONES (SHRIMP & RICE STEW)

Steps:

• In a large saucepan heat 1 tablespoon olive oil, add the onion, pepper, garlic and make a sauce, cook for about 4 minutes. Add 1 cup diced tomato, squash, carrots and the capers stir until well combined and bring to a simmer, cover and simmer for 15 minutes. Add the rice and 4 cups broth. Bring the broth to a boil and add the shrimp. Cook over a medium heat, cover and simmer for 10 minutes. Add the beer and the cilantro and cook until rice is tender and is similar to a "risotto" but with more soupy consistency (Like Gumbo).

PUERTO RICAN LOBSTER OR SHRIMP SOUP

Steps:

• If you have Sofrito just add it to the kettle bring to heat and add the celery, carrots, tomatoes, calabaza, wine, stock, etc. To start from scratch you add the annato seed oil to the soup kettle, bring to heat, saute' onion and green bell pepper until soft, thenadd the garlic, celery, carrots, calabaza, tomatoes, white wine, fish or lobster stock, add the 2 cups of rice.Also add the bay leaves, paprika, caper, olives, cumin salt pepper pinch of saffron, cilantro, oregano add the lobster meat. Cover let to simmer, cook about 35 minutes. Serve in deep bowls sprinkled with scallions and cilantro for garnish.