Cuban Shrimp Stew

This is one of those dishes that smells so good while it’s cooking that it drives you wild.  And there’s not even any bacon involved. And once you’re done dicing and slicing, it’s an easy fix.

This past Sunday I was browsing my Colorado Colore Cookbook and ran across this recipe. At the top of the page I had written “VERY good” with the “very” even double underlined. Odd, as I couldn’t remember making this recipe at all.

Even with the long list of ingredients, I was amazed I had everything on hand, so off to the kitchen I went.

Besides being delicious, look at that vivid brick red color from the tomato paste and cayenne. Looks beautiful sitting on that bed of fluffy white rice doesn’t it? And the flavor?  It’s loaded! Sweet onions, bell peppers, celery, garlic and a great lineup of spices. The shrimp is added after marinating in a delicious combo of lime, garlic, oregano and cumin.  It’s a little spicy, so go light on the cayenne if you prefer.

Cuban Shrimp Stew …Very memorable meal …. :)

4.5 from 2 reviews
Cuban Shrimp Stew
Recipe type: Stew
  • Shrimp:
  • 3 T. fresh lime juice
  • 2 cloves garlic, minced
  • ¼ t. Mexican oregano
  • ¼ t. cumin
  • 1½ pounds large shrimp, peeled, deveined, tails removed
  • Salt and pepper to taste
  • Stew:
  • 3 T. olive oil
  • 2 cups sweet onion, chopped
  • 1 green bell pepper, thin sliced
  • 1 red bell pepper, thin sliced
  • 2 stalks celery, thick sliced
  • 2 T. minced cilantro
  • 4 cloves garlic, peeled and minced
  • ½ t. cayenne
  • ½ t. oregano
  • ½ t. cumin
  • 2 bay leaves
  • ⅔ C. tomato paste
  • 1½ C. dry white wine
  • ¾ C. water
  • ½ t. Worcestershire sauce
  • Salt and pepper to taste
  • 4 T. chopped cilantro for topping
  1. For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.
  2. For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, peppers, celery, 2 T. of the cilantro, cayenne pepper, oregano, cumin and bay leaf in the hot oil for 5 minutes or until onions start to brown. Stir in the tomato paste. Saute for 1 minute longer.
  3. Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 5 - 6 minutes or until shrimp turn pink, stirring occasionally. Discard the bay leaves. Stir in Worcestershire sauce. Season with salt and pepper. Ladle the stew into a serving bowl over cooked white rice. Sprinkle with chopped cilantro.

 Cuban Shrimp Stew…It’s What’s for Dinner.

I’m sending this across the waters to paradise for Deb’s Souper Sunday feature.

On this day..

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  1. Vickie Hemphill says

    Yum! I love all the vivid spices in this and I am crazy for stew with wine in it. It gives it that certain something that is so pleasing to my palate. VERY Nice dish. :-)

    • Lea Ann says

      Thanks Vickie! You’ve got to try this one. Again, once you’re done chopping the rest is smooth sailing. And I agree about wine, seems to make things just right.

  2. says

    a flavor packed bowl of goodness. Yum~ and over rice, even better!! I am loving all you recent posts. I have been traveling and so relaxing to head over to read/comment on all your fab plates, glad you love the press. enjoy!!

    • Lea Ann says

      Thanks Joanne! It is full of comforting delicious flavors. And with all those spices…yum. I think this would be great as a vegatarian dish also.

  3. says

    It looks super good Lea Ann and as a fan of Cuban food, we’ll have to try it. There is a real Cuban hole-in-the-wall place in Maryville that is a favorite when we are in town for lunch and I like the flavors they serve.

    • Lea Ann says

      I don’t know much about Cuban food to know if I’m a fan or not. We only have one Cuban restaurant here in Denver. Need to go.

    • Lea Ann says

      It was really good. I just can’t believe I can’t remember making it. I’ve only had that cookbook for a few years. Too funny.

  4. says

    Great looking recipe. Love Cuban food. I’ve been making a weekly shrimp dish lately (usually something vaguely Italian) and this sure looks like a candidate for next week. Thanks!

    • Lea Ann says

      Thanks Dave! We really liked this one. I really don’t know much about Cuban Food. I only know of one restaurant here in Denver. Need to pay them a visit. As always, good to hear from you.

  5. says

    I love all of the great flavors going on in this stew! The curried cauliflower below also got my attention. I love cauliflower too!

    • Lea Ann says

      Thanks Susan. Always good to hear from you. I’m a big cauliflower fan. I can eat it raw, and of course love it in a creamy scalloped version. ok, now I’m officially hungry. :)

  6. says

    I find recipes marked like that too…always wonder when I made them! :)
    Long list of ingredients, but the recipe sure packs a punch and looks delish.

    • Lea Ann says

      It is a long list of ingredients, but really an easy dish to make. I’m glad someone else forgets making recipes. sheesh. :)

  7. says

    Such wonderful ingredients–I imagine it was very hard to wait for it to finish cooking but well worth it! 😉 Thanks for sharing it with Souper Sundays this week–it is always great to have you.

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