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Puerto Rican Shrimp Stew

Hearty Puerto Rican Shrimp Stew for Cozy Nights In

Experience the warmth and rich flavors of Puerto Rican Shrimp Stew, a comforting one-pot dish perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soups
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stock
  • 8 cups purified water Provides the base for the shrimp stock; purified water ensures the best flavor.
  • 1 cup bonito flakes Contributes umami depth to the stock; dried anchovies can be used as a different flavor alternative.
  • 1 cup shrimp shells (tails and heads) Enhances the seafood flavor in the stock; skip if using store-bought stock for convenience.
For the Stew
  • 1 lb wild Argentinian shrimp The main protein in this stew; other varieties work, but ensure they are fresh.
  • 1 large sweet onion, diced Adds a sweet aroma; you may opt for yellow onion as a substitute.
  • 1 large vine-ripened tomato, diced Provides acidity and freshness; canned tomatoes can be a convenient substitute.
  • 1/2 pepper (red, orange, or green), diced Introduces sweetness and color; any bell pepper variety will work.
  • 3 tbsp avocado oil Used for sautéing and adding healthy fats; replace with olive oil if desired.
  • 4 cloves garlic, grated or minced Essential for flavor; garlic powder (1 tsp) is a quick substitute.
  • 1/4 cup sofrito The key seasoning mix that adds depth; homemade or store-bought options are great.
  • 1/2 tbsp sazón A blend of spices that elevates the dish; if unavailable, use a mix of cumin and paprika.
  • 1/2 cup jasmine rice Adds body to the stew; other short-grain rice can be substituted.
  • 2 bay leaves Infuses aromatic flavor; dried thyme can serve as a substitute if needed.
  • 1 tsp salt For seasoning; adjust based on the salt content of your broth.
For Garnish
  • 1 wedge lime Brightens the dish when added as a garnish; lemon is a suitable alternative.
  • 1 tsp diced cilantro Adds freshness on top; feel free to omit if cilantro isn’t your favorite.
  • Sliced avocado (optional) Offers a creamy texture; can be left out if preferred.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Puerto Rican Shrimp Stew
  1. In a large pot, bring 8 cups of purified water to a boil. Add 1 cup of bonito flakes and 1 cup of shrimp shells. Reduce to a simmer and cook for 20 minutes, then strain the stock.
  2. In the same pot, heat 3 tablespoons of avocado oil over medium heat. Add 1 large diced onion, 1 large diced tomato, and 1/2 diced bell pepper. Sauté for 5–7 minutes.
  3. Add 1 pound of wild Argentinian shrimp and sauté for 2–3 minutes, until pink and opaque. Remove shrimp and set aside.
  4. Add 1/4 cup of sofrito, 1/2 tablespoon of sazón, 2 bay leaves, 1 teaspoon of salt, and 4 cloves of grated garlic to the pot. Stir and cook for 3–4 minutes.
  5. Add 1/2 cup of jasmine rice to the pot and stir to coat. Toast the rice for 2 minutes.
  6. Pour in the strained shrimp stock and simmer for about 15 minutes, stirring occasionally until the rice is al dente.
  7. Add the cooked shrimp back to the pot and simmer for an additional 2 minutes. Stir gently.
  8. Ladle the stew into bowls and garnish with lime, cilantro, and avocado. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Use wild Argentinian shrimp for the best flavor. Reheat leftovers on the stovetop, adding water if the stew thickens.

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