Name: Asopao de Camarones (One-Pot Rice & Shrimp Stew)
Total time: 60 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup finely chopped red bell pepper; 1 cup finely chopped green bell pepper; 0.75 cup finely chopped red onion; 0.5 cup finely chopped celery; 0.5 teaspoon minced garlic; 0.75 teaspoon salt; 0.5 teaspoon ground oregano; 0.5 teaspoon paprika; 3.5 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; 0.5 cup frozen peas; 0.25 cup finely chopped packed cilantro leaves; 1 firm ripe medium avocado, sliced; Scotch bonnet hot sauce (optional)

Asopao de Camarones (One-Pot Rice & Shrimp Stew)

5.0

(2)

2 Reviews

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.

Wendy Lopez

Published on July 14, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

30 mins

Total Time:

1 hrs

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

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)

Directions

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.

Ali Redmond

Nutrition Facts (per serving)

315	Calories
11g	Fat
35g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 315
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 20g	40%
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 122mg	41%
Vitamin A 1403IU	28%
Vitamin C 34mg	38%
Vitamin E 3mg	18%
Folate 59mcg	15%
Vitamin K 18mcg	15%
Sodium 646mg	28%
Calcium 88mg	7%
Iron 2mg	11%
Magnesium 89mg	21%
Potassium 686mg	15%
Zinc 2mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.