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Ingredients55 m servings 275
Original recipe yields 6 servings
- 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.
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Per Serving: 275 calories; 11.2 28.8 16.3 115 1670 Full nutrition
ReviewsRead all reviews 2
I used parsley instead of cilantro due to an allergic family member and I left out the turmeric for the same reason. Served over ancini Di pepi pasta because it is similar to couscous (we ran o...