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    Home > Soup, Stews, Chilis > Cuban Shrimp Stew

    Cuban Shrimp Stew

    Published: Aug 8, 2012 · Modified: Aug 2, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This is a recipe for Cuban Shrimp Stew. A delicious soup of bell peppers, celery and garlic in a brick red broth of tomato sauce and cayenne. And that’s just the beginning for a very memorable meal.

    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 …. 🙂

    More Soup Recipes with Shrimp:

    • New Mexico Blue Corn Posole with Shrimp
    • Shrimp And Cod Soup, Bourride
    • Albondigas de Camerones, Mexican Shrimp Soup

    Recipe for Cuban Shrimp Stew

    Cuban Shrimp Stew

    This is a recipe for Cuban Shrimp Stew. A delicious soup of bell peppers, celery and garlic in a brick red broth of tomato sauce and cayenne. And that’s just the beginning for a very memorable meal.
    4.67 from 3 votes
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: Cuban
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Marinate time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 286kcal
    Author: Lea Ann Brown

    Ingredients

    • Shrimp:
    • 3 Tablespoons fresh lime juice
    • 2 cloves garlic minced
    • 1/4 teaspoon Mexican oregano
    • 1/4 teaspoon cumin
    • 1 1/2 pounds large shrimp peeled, deveined, tails removed
    • Salt and pepper to taste
    • Stew:
    • 3 Tablespoons 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 Tablespoons cilantro minced
    • 4 cloves garlic peeled and minced
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon oregano
    • 1/2 teaspoon cumin
    • 2 leaves bay
    • 2/3 Cup tomato paste
    • 1 1/2 Cups dry white wine
    • 3/4 Cup water
    • 1/2 teaspoon Worcestershire sauce
    • Salt and pepper to taste
    • 4 Tablespoons cilantro chopped, for topping
    Prevent your screen from going dark

    Instructions

    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 286kcal | Carbohydrates: 16g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1129mg | Potassium: 585mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 58mg | Calcium: 204mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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

    More Soup Stew and Chili Recipes

    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup

    Reader Interactions

    Comments

    1. Deb in Hawaii says

      August 12, 2012 at 5:31 pm

      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.

      Reply
    2. Penny says

      August 11, 2012 at 11:49 am

      My husband would love this. Think I’ll pass it along to him to make on one of the nights he cooks. LOL. It would be a treat for me too.

      Reply
      • Lea Ann says

        August 12, 2012 at 6:14 am

        I think that sounds like a WONderful idea Penny. 😉 As always thanks for stopping by and the comment.

        Reply
    3. Barbara says

      August 10, 2012 at 6:06 am

      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.

      Reply
      • Lea Ann says

        August 10, 2012 at 6:49 am

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

        Reply
    4. Karen Harris says

      August 09, 2012 at 7:19 pm

      Oh yum. I adore shrimp in soups. This looks delicious and you are right, gorgeous with the rice.

      Reply
      • Lea Ann says

        August 10, 2012 at 6:48 am

        Thanks Karen, this is a good one, and I can’t imagine using anything but shrimp for this recipe.

        Reply
    5. Susan says

      August 09, 2012 at 1:37 pm

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

      Reply
      • Lea Ann says

        August 09, 2012 at 4:11 pm

        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. 🙂

        Reply
    6. Dave says

      August 09, 2012 at 11:31 am

      5 stars
      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!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:18 pm

        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.

        Reply
    7. Mick says

      August 09, 2012 at 7:19 am

      4 stars
      Breakfast!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:18 pm

        I had it for breakfast the next morning. 🙂

        Reply
    8. Toni @ Boulder Locavore says

      August 09, 2012 at 7:17 am

      Wow! This sounds great Lea Ann. I love these flavors as I know you do too. A great contribution to your Souper Sunday feature!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:18 pm

        Thanks Toni!

        Reply
    9. Jenn's Food Journey says

      August 09, 2012 at 6:40 am

      Oh Yum! All those spices and flavors!!! I bet it was absolutely amazing!!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:19 pm

        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.

        Reply
    10. Larry says

      August 09, 2012 at 5:58 am

      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.

      Reply
      • Lea Ann says

        August 09, 2012 at 1:20 pm

        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.

        Reply
    11. Joanne says

      August 09, 2012 at 5:37 am

      What a great stew! It sounds like it’s full of such comforting delicoius flavors.

      Reply
      • Lea Ann says

        August 09, 2012 at 1:23 pm

        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.

        Reply
    12. vianney says

      August 09, 2012 at 1:32 am

      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!!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:25 pm

        I knew you had run off to New York. Welcome back, I hope you post about your trip.

        Reply
    13. Cathy @ Noble Pig says

      August 08, 2012 at 9:41 pm

      Oh wow, sounds awesome. I love the Cuban flavors!!

      Reply
      • Lea Ann says

        August 09, 2012 at 1:27 pm

        Obviously I just found out I do too! Looking forward to Portland.

        Reply
    14. Vickie Hemphill says

      August 08, 2012 at 5:56 pm

      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. 🙂

      Reply
      • Lea Ann says

        August 09, 2012 at 1:28 pm

        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.

        Reply
    15. lisaiscooking says

      August 08, 2012 at 4:31 pm

      What a great meal! I love these flavors, and I wish this was bubbling away in my kitchen right now.

      Reply
      • Lea Ann says

        August 09, 2012 at 1:28 pm

        Thanks Lisa. If it ever does bubble away in your kitchen, I’ll be anxious to hear how you liked it.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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