Cuban Shrimp Stew Recipe

Verified Recipe

Time: 63 minutes



  1. fresh lime juice
  2. garlic cloves
  3. oregano
  4. cumin
  5. shrimp
  6. salt and pepper
  7. olive oil
  8. onions
  9. red bell pepper
  10. green bell pepper
  11. yellow bell pepper
  12. celery
  13. fresh parsley
  14. cayenne pepper
  15. bay leaf
  16. tomato paste
  17. dry white wine
  18. water
  19. worcestershire sauce


  1. for the shrimp: combine the lime juice , garlic , oregano , and cumin in a bowl
  2. mix well
  3. add the shrimp and toss to coat
  4. sprinkle with salt and pepper
  5. marinate , covered , in the refrigerator for at least 30 minutes , or for up to four hours , stirring occasionally
  6. for the stew: heat the olive oil in a large , heavy saucepan over medium high heat
  7. saut 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
  8. stir in the tomato paste and saut for 1 minute longer
  9. add the wine and the water to the vegetable mixture and mix well
  10. simmer for 5 minutes or until slightly thickened , stirring frequently
  11. stir in the undrained shrimp
  12. simmer for 6 minutes or until the shrimp turn pink , stirring occasionally
  13. discard the bay leaf
  14. stir in the worcestershire sauce and season with salt and pepper
  15. serve over hot cooked rice and sprinkle with the remaining parsley

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