This hearty one-pot rice and shrimp stew is typically enjoyed during the cooler months in the Dominican Republic and Puerto Rico. Brown rice adds a boost of fiber and is a good source of complex carbohydrates.
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped green bell pepper
- ¾ cup finely chopped red onion
- ½ cup finely chopped celery
- ½ teaspoon minced garlic
- ¾ teaspoon salt
- ½ teaspoon ground oregano
- ½ teaspoon paprika
- 3 ½ cups water
- 2 cups low-sodium vegetable broth
- 1 cup canned tomato sauce
- 1 bay leaf
- 1 cup brown rice
- 1 pound medium raw shrimp, peeled and deveined, thawed if necessary
- 3 tablespoons lemon juice
- ½ cup frozen peas
- ¼ cup finely chopped packed cilantro leaves
- 1 firm ripe medium avocado, sliced
- Scotch bonnet hot sauce, optional
Heat oil in a large Dutch oven over medium heat. Add red bell pepper, green bell pepper, onion, celery, garlic, salt, oregano and paprika; cook, stirring occasionally, until the peppers and onion are just tender, 2 to 3 minutes. Add water, broth, tomato sauce and bay leaf; cover and bring to a simmer over medium heat.
Add rice and reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. Stir in shrimp, lemon juice and peas; simmer, uncovered and stirring occasionally, until the shrimp turn pink, about 2 minutes. Remove and discard the bay leaf. Divide among 6 bowls and top with cilantro and avocado. Serve with hot sauce, if desired.
You can find more details for this recipe at eatingwell.com: Asopao de Camarones (One-Pot Rice & Shrimp Stew)