Camarones a la Criolla (Shrimp in Creole Sauce)

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

2 tablespoons extra-virgin olive oil

1 medium red bell pepper, thinly sliced

½ small red onion, thinly sliced

3 large cloves garlic, grated

3 tablespoons sofrito (see Associated Recipe)

1 teaspoon paprika

½ teaspoon dried oregano

¼ teaspoon ground cumin

1 (28 ounce) can no-salt-added crushed tomatoes

4 pitted green olives, chopped

2 bay leaves

½ teaspoon salt

1 cup water

16 ounces shrimp, peeled and deveined (about 24 shrimp)

½ teaspoon ground pepper

3 cups 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.

Nutrition

• Calories: 521 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 13 g
• Cholestérol: 183 mg
• Sodium: 522 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 9 g
• Protéines: 32 g