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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.