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
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.
- Shrimp:
- 3 T . 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 t . Worcestershire sauce
- Salt and pepper to taste
- 4 T . chopped cilantro for topping
- 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.
Cuban Shrimp Stew…It’s What’s for Dinner.
I’m sending this across the waters to paradise for Deb’s Souper Sunday feature.
lisaiscooking says
August 8, 2012 at 4:31 pmWhat a great meal! I love these flavors, and I wish this was bubbling away in my kitchen right now.
Lea Ann says
August 9, 2012 at 1:28 pmThanks Lisa. If it ever does bubble away in your kitchen, I’ll be anxious to hear how you liked it.
Vickie Hemphill says
August 8, 2012 at 5:56 pmYum! 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
August 9, 2012 at 1:28 pmThanks 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.
Cathy @ Noble Pig says
August 8, 2012 at 9:41 pmOh wow, sounds awesome. I love the Cuban flavors!!
Lea Ann says
August 9, 2012 at 1:27 pmObviously I just found out I do too! Looking forward to Portland.
vianney says
August 9, 2012 at 1:32 ama 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
August 9, 2012 at 1:25 pmI knew you had run off to New York. Welcome back, I hope you post about your trip.
Joanne says
August 9, 2012 at 5:37 amWhat a great stew! It sounds like it’s full of such comforting delicoius flavors.
Lea Ann says
August 9, 2012 at 1:23 pmThanks 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.
Larry says
August 9, 2012 at 5:58 amIt 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
August 9, 2012 at 1:20 pmI 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.
Jenn's Food Journey says
August 9, 2012 at 6:40 amOh Yum! All those spices and flavors!!! I bet it was absolutely amazing!!
Lea Ann says
August 9, 2012 at 1:19 pmIt 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.
Toni @ Boulder Locavore says
August 9, 2012 at 7:17 amWow! This sounds great Lea Ann. I love these flavors as I know you do too. A great contribution to your Souper Sunday feature!
Lea Ann says
August 9, 2012 at 1:18 pmThanks Toni!
Mick says
August 9, 2012 at 7:19 amBreakfast!
Lea Ann says
August 9, 2012 at 1:18 pmI had it for breakfast the next morning. 🙂
Dave says
August 9, 2012 at 11:31 amGreat 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
August 9, 2012 at 1:18 pmThanks 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.
Susan says
August 9, 2012 at 1:37 pmI 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
August 9, 2012 at 4:11 pmThanks 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. 🙂
Karen Harris says
August 9, 2012 at 7:19 pmOh yum. I adore shrimp in soups. This looks delicious and you are right, gorgeous with the rice.
Lea Ann says
August 10, 2012 at 6:48 amThanks Karen, this is a good one, and I can’t imagine using anything but shrimp for this recipe.
Barbara says
August 10, 2012 at 6:06 amI 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
August 10, 2012 at 6:49 amIt is a long list of ingredients, but really an easy dish to make. I’m glad someone else forgets making recipes. sheesh. 🙂
Penny says
August 11, 2012 at 11:49 amMy 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.
Lea Ann says
August 12, 2012 at 6:14 amI think that sounds like a WONderful idea Penny. 😉 As always thanks for stopping by and the comment.
Deb in Hawaii says
August 12, 2012 at 5:31 pmSuch 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.