Sandra's Soupy Rice with Shrimp

Sandra Matias

JBF Staff

This satisfying dish is based on a typical meal served around the holidays in the Dominican Republic.


  • 8 cups water
  • 1 1/2 pounds medium shrimp, peeled, shells reserved for stock
  • 3 tablespoons olive oil
  • 1 cup (combined) chopped red and green bell peppers
  • 1 small onion, chopped
  • 1/2 cup chopped scallions
  • 1/2 cup tomato sauce
  • 2 to 3 garlic cloves, crushed
  • 1 bay leaf
  • Salt to taste
  • 1/3 teaspoon Old Bay Seasoning (optional)
  • 2 cups medium-grain white rice
  • 1/2 cup Goya Alcaparrado (a mixture of olives, pimentos, and capers), strained, liquid reserved
  • Hot sauce (optional)


Bring water to a boil and make a shrimp stock by adding the reserved shrimp shells. Simmer for about 10 minutes.

Heat the olive oil in a pot over medium-low heat. Add the chopped peppers, onions, scallions, tomato sauce, garlic, bay leaf, salt, and Old Bay Seasoning, if using. Cook for about 10 minutes or until onions and peppers are tender.

Strain the shrimp stock, discarding the shells, and add stock to the pepper mixture. Stir in the rice and cover. Simmer for about 30 to 45 minutes, stirring every few minutes to ensure the rice does not stick. Add more water if necessary until the rice is completely cooked. Once the rice is cooked, there should be some additional liquid still in the pot. If the rice is dry, add a little more water and bring to a simmer.

Remove from heat and add the shrimp, Alcaparrado, and a few tablespoons of the reserved Alcaparrado liquid. Stir to combine and allow the shrimp to slowly steam in the rice until pink, about 10 minutes. Serve with hot sauce, if desired.


10 servings