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Vegan
Ingredients 0/21
Why This Recipe Is So Loved
Helpful Tips For Cooking
- Toast the spices briefly before adding liquids to release their aroma.
- Avoid overcooking the shrimp; they only need a few minutes to turn pink and firm.
Step 1
Heat some olive oil in a Dutch oven over medium-high heat. Toss in the carrots, onion, potato, and bell pepper, and cook them until they’re nice and soft, which should take about 5 minutes. Next, add the olives, garlic, and ginger paste, and sauté everything together for another couple of minutes.
Step 2
Now, stir in the tomatoes, cilantro, parsley, and all the spices—cumin, seasoned salt, sazon, paprika, turmeric, cayenne, black pepper—along with the lemon juice and the bay leaf. Cover the pot and let it simmer gently for about 20 minutes, until the tomatoes have broken down and all those flavors have melded beautifully.
Step 3
Finally, add the shrimp, pop the lid back on, and cook just until they turn bright pink, which usually takes around 5 minutes. Once the shrimp are done, it’s ready to serve!
Serving Recommendations
Storing Leftovers
