Condiment
Camarones a la Criolla (Shrimp in Creole Sauce)
Shrimp soak up a lively Creole sauce where crushed tomatoes mingle with sofrito, sweet red peppers, briny olives, and the earthy warmth of cumin, oregano, and paprika, creating a rich, spoon-coating gravy that clings to every bite.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 521
- Protein
- 32g
- Carbs
- 58g
- Fat
- 17g
- Fiber
- 11g
- Sugar
- 9g
- Sodium
- 522mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 3 large cloves garlic, grated
- 3 tbsp sofrito (see Associated Recipe)
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 4 pitted green olives, chopped
- 2 bay leaves
- 1/2 tsp salt
- 1 cup water
- 16 oz shrimp, peeled and deveined (about 24 shrimp)
- 1/2 tsp ground pepper
- 3 cup hot cooked brown rice
- 1 avocado, sliced
Instructions
- Heat oil in a large skillet over medium heat. Add bell pepper and onion; cook, stirring, until beginning to soften, 1 to 2 minutes. Add garlic, sofrito, paprika, oregano and cumin; cook, stirring, for 1 minute. Add tomatoes, olives, bay leaves and salt. Slowly mix in water; cover and simmer, stirring occasionally, for 10 minutes. Add shrimp; simmer, uncovered and stirring occasionally, until the shrimp are opaque, 3 to 5 minutes.
- Remove and discard bay leaves. Stir in pepper. Divide rice among 4 bowls and top with the shrimp mixture and avocado.