Cuban Shrimp Stew
Dive into the vibrant flavors of the Caribbean with this hearty Cuban Shrimp Stew! Brimming with tender, succulent shrimp simmered in a rich, aromatic tomato-based broth, this one-pot dish is elevated by smoky paprika, earthy cumin, and a splash of dry white wine. Colorful bell peppers, onions, and garlic create a robust base, while a topping of fresh cilantro and a squeeze of lime add a bright finishing touch. Perfect for a cozy weeknight dinner or an impressive entertaining option, this stew pairs wonderfully with fluffy white rice for a complete and satisfying meal. Ready in just 45 minutes, this recipe is your gateway to an irresistible taste of Cuba!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups fish or vegetable stock
- 1 cup dry white wine
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges
- 4 cups cooked white rice (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes, tomato paste, fish or vegetable stock, and dry white wine to the pot. Stir well to combine.
Season with ground cumin, smoked paprika, dried oregano, bay leaf, red pepper flakes (if using), salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp are pink and fully cooked. Remove and discard the bay leaf.
Taste and adjust seasoning, if necessary.
Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side.
Optionally, serve the stew over cooked white rice for a heartier meal.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 866 mg | 288% | |
| Sodium | 4549 mg | 198% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 34.8 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 716 mg | 55% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3926 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
