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.

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

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

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.

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