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.
To many, asapao is known as the Puerto Rican paella.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.