Ingredients
6
6 servings
- •3 tablespoons olive oil
- •4 large carrots, chopped
- •1 large sweet onion, diced
- •1 large russet potato, peeled and diced
- •1 red bell pepper, thinly sliced
- •½ cup pitted Kalamata olives, sliced
- •2 tablespoons minced garlic
- •2 teaspoons ginger paste
- •2 large tomatoes, coarsely chopped
- •½ cup chopped fresh cilantro
- •1 tablespoon dried parsley
- •2 teaspoons ground cumin
- •2 teaspoons seasoned salt
- •1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
- •1 teaspoon paprika
- •1 teaspoon ground turmeric
- •1 teaspoon lemon juice
- •½ teaspoon cayenne pepper
- •½ teaspoon ground black pepper
- •1 bay leaf
- •1 pound uncooked medium shrimp, peeled and deveined
Instructions
- Heat a Dutch oven over medium-high heat. Add olive oil. Saute carrots, onion, potato, and bell pepper until soft, about 5 minutes. Add olives, garlic, and ginger paste and saute for 2 minutes.
- Stir in tomatoes, cilantro, parsley, cumin, seasoned salt, sazon, paprika, turmeric, lemon juice, cayenne, black pepper, and bay leaf. Cover and cook until tomatoes have broken down and flavors have combined, about 20 minutes. Add shrimp, cover, and cook until they are bright pink, about 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 275
- Carbohydrate: 29g
- Fat: 11g
- Fiber: 6g
- Protein: 16g
- Sugar: 8g
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