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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.
Cuisine Cuban
Prep Time 15 minutes
Cook Time 30 minutes
Marinate time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 286kcal


  • 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


  • 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.


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