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Omi Hopper's Asopao de Camarones

4
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Omi lightens up this classic Puerto Rican stew by swapping in riced cauliflower for regular rice.

Ingredients

Avocado oil

2 Tbsp

Celery

1 rib(s), medium, finely chopped

Carrots

1 medium, finely chopped

Uncooked onion

1 medium, yellow, finely chopped

Sofrito sauce

½ cup(s)

Tomato paste

1 Tbsp

Seafood seasoning

1½ tsp

Dried oregano

1½ tsp

Ground cumin

½ tsp

Paprika

½ tsp

Vegetable stock

4 cup(s)

Uncooked cauliflower rice

3 cup(s)

Red bell pepper

¼ medium, finely chopped

Green bell pepper

¼ medium, finely chopped

Culantro (recao) leaves

3 leaf/leaves

Uncooked shrimp

1 pound(s), peeled and deveined

Lemon zest

1 tsp, to 2 tsp

Instructions

  1. Heat the oil in a large pot over medium. Add the celery, carrot, onion, sofrito, tomato paste, seafood seasoning, oregano, cumin, and paprika; saute until the vegetables are tender and lightly browned, 5 to 7 minutes.
  2. Add the stock; bring to a boil over medium-high
  3. Add the cauliflower rice, bell peppers, and culantro leaves; reduce the heat to low and simmer, stirring a few times, 5 minutes.
  4. Add the shrimp and lemon zest; cook, stirring a few times, until the shrimp are opaque, about 5 minutes.
  5. Serving size: about 2 to 2 ½ cups

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