Recipes
Shrimp and Cabbage Asopao For One
Author:
illyanna Maisonet
Servings
1
Prep Time
10 minutes
Cook Time
15 minutes
"My little No. 16 Cousances Dutch oven, which holds four and a half cups of liquid, is my designated soup pot. I often make a quick fridge clean out soup using Bibigo chicken and vegetable mini dumplings, chicken Better than Bouillon, Kinders Japanese BBQ Seasoning and Rub (discontinued), maybe some soy sauce, maybe some Hoisin, sofrito, papas, carrots. Sometimes I’ll add Halo brand ramen noodles.
One thing to know about me is, I prefer a clearish broth. If I can’t see to the bottom of the bowl, I don’t want it. Don’t worry, I still make Cioppino. I just go easy on the tomato sauce.
This week my love for a quick and easy single serving pot of soup just happened to intersect with the myriad $0.29 a pound cabbage sales happening all across the country in preparation of St. Patrick’s Day. Seemed like one of those no-brainers.
This is how I like MY asopao. I like it on the brothier side (am I becoming my mother?) rather than a thick porridge texture. So, spare me with the “Asopao is supposed to be this way, that way, the way…” is out the door because I don’t care what you have to say. I had some leftover rice and this made perfect sense. A small pot of comforting, steaming, shrimpy soup that utilizes leftover rice."
Ingredients
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1 Tbsp olive oil
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5 shrimps, deveined and shelled
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3 cups of water
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1 tsp chicken better than bouillon
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1 tsp Adobo Seasoning
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1 cup of cooked rice
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1 cup cabbage, sliced finely
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1 Tbsp (or 1 ice cube) of sofrito
Directions
Peel and devein your shrimp. Reserve the shells. Cut shrimp into three pieces. Set shrimp aside.
In a small pot (1 quart), over medium high heat, add your olive oil and shrimp shells. Toast the shells for 1-2 minutes or until bright pink and fragrant. Add in 3 cups of water and let simmer for 2-3 minutes. Remove shrimp shells and discard. I use a small strainer to scoop the shells out of the pot rather than use another vessel to pour the stock into through the sieve. You don’t have to do this.
To the water, add better than bouillon, adobo, cooked rice, cabbage and let simmer over medium high heat for 4-5 minutes. I like my cabbage soft.
Add the shrimp. Add your sofrito and let simmer for 1-2 minutes, or until it entirely dissolves if frozen.
Serve in the pot.