Cuban Shrimp Stew Recipe

Name: Cuban Shrimp Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp; 3 tablespoons fresh lime juice; 2 garlic cloves, minced; 1/4 teaspoon oregano; 1/4 teaspoon cumin; 1 1/2 lbs shrimp, peeled and deveined; salt and pepper; Stew; 3 tablespoons olive oil; 2 cups chopped onions; 1/3 cup julienned red bell pepper; 1/3 cup julianned green bell pepper; 1/3 cup julienned yellow bell pepper; 2 stalks celery, finely chopped; 2 tablespoons chopped fresh parsley; 4 garlic cloves, minced; 1/2 teaspoon cayenne pepper, to taste; 1/2 teaspoon oregano; 1/2 teaspoon cumin; 1 bay leaf; 2/3 cup tomato paste; 1 1/2 cups dry white wine; 3/4 cup water; 1/8 teaspoon Worcestershire sauce; salt and pepper; 2 tablespoons chopped fresh parsley

Servings: persons

Shrimp
3 tablespoons fresh lime juice
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper
Stew
3 tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell pepper
1/3 cup julianned green bell pepper
1/3 cup julienned yellow bell pepper
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
4 garlic cloves, minced
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
2 tablespoons chopped fresh parsley

1
For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.
2
Add the shrimp and toss to coat.
3
Sprinkle with salt and pepper.
4
Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
5
For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
6
Saute the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown.
7
Stir in the tomato paste and saute for 1 minute longer.
8
Add the wine and the water to the vegetable mixture and mix well.
9
Simmer for 5 minutes or until slightly thickened, stirring frequently.
10
Stir in the undrained shrimp.
11
Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.
12
Discard the bay leaf.
13
Stir in the Worcestershire sauce and season with salt and pepper.
14
Serve over hot cooked rice and sprinkle with the remaining parsley.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Shrimp, 3 tablespoons fresh lime juice, 2 garlic cloves, minced, 1/4 teaspoon oregano, and more.

Yes, Cuban Shrimp Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Shrimp Stew

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