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Asopao de Camarones (One-Pot Rice & Shrimp Stew)
Servings: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.