Caribbean Shrimp Stew

A great dish for a casual get-together with friends for a summer afternoon party.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 1 lb. shrimp, peeled and deveined
  • 2 Tbsp. fresh-squeezed lime juice
  • 1 tsp. ground cumin, divided
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and diced
  • 1 small red bell pepper, seeded and diced
  • 1 small tomato, diced
  • 3 cloves garlic, peeled and minced
  • ½ cup tomato paste
  • ½ cup dry white wine
  • ½ cup lager beer
  • 1 bay leaf
  • 1 tsp. paprika


  • In a medium-size bowl, combine the shrimp, lime juice, half of the cumin, and salt and pepper; stir to mix. Cover and marinate in the refrigerator for about 1 hour.
  • Heat the oil in a large nonstick sauté pan over medium heat. Add the onion, pepper, tomato, garlic, and remaining ½ teaspoon cumin; cook for about 4 minutes or until lightly browned. Turn the heat to high and add the tomato paste; cook for about 1 minute, stirring constantly to keep the tomato paste from burning. Add wine, beer, and the bay leaf. Bring to a boil. Stir in the shrimp and reduce the heat to medium-low. Simmer for about 3 to 5 minutes or until the shrimp is cooked through.
  • Remove the bay leaf. Serve in warm bowls and sprinkle with paprika.