Cuban-Style Shrimp and Rice: A Classic Creole Dish Bringing the Flavors of the Sea to Your Table
If you're looking for a traditional recipe that combines the freshness of seafood with the unmistakable flavors of Cuban cuisine, this Cuban-style shrimp and rice is an excellent choice. Prepared with a fragrant sofrito, fish stock, and a delicate touch of dry cooking wine and saffron, this dish is perfect for both family meals and special occasions. It is easy to prepare, and the result is a delicious, moist rice dish bursting with authentic flavor.
🦐 Ingredients for Cuban-Style Shrimp and Rice
- 1½ pounds medium shrimp, peeled and headless
- 2 cups Jasmine rice, rinsed beforehand
- 3 cups fish stock (or stock made from the shrimp shells and heads)
- 1 large onion, finely chopped
- 1 red bell pepper, diced into small cubes
- 3 garlic cloves, crushed
- 1 small can tomato sauce
- ¼ cup extra virgin olive oil
- ¼ cup dry cooking wine
- 2 teaspoons vinegar
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 bay leaves
- 1 packet ground saffron (or bijol seasoning)
- 1 tablespoon salt
- Ground black pepper to taste
- Roasted red bell pepper strips for garnish
👨🍳 How to Make Cuban-Style Shrimp and Rice Step by Step
1. Season the Shrimp
Rinse the peeled shrimp thoroughly and place them in a bowl. Add a small amount of salt and a pinch of ground black pepper. Toss gently to coat and let them rest while you prepare the remaining ingredients.
2. Sear the Shrimp
Heat the olive oil in a large, deep pot over medium heat. Add the shrimp and cook them only until they turn pink. Remove them from the pot and set them aside to prevent overcooking.
3. Prepare the Sofrito
Using the same pot, add the onion, red bell pepper, and garlic. Cook for a few minutes until the vegetables become tender and aromatic. Stir in the bay leaves, cumin, oregano, and saffron. Add the tomato sauce and allow it to simmer briefly until the flavors blend together.
4. Build the Rice Base
Pour in the dry cooking wine and slightly increase the heat so the alcohol can evaporate. Add the vinegar, salt, and return the shrimp to the pot, reserving a few for the final garnish. Cook for a couple of minutes so the shrimp absorb the flavors of the sofrito, then pour in the hot fish stock.
5. Cook the Rice
As soon as the stock reaches a boil, stir in the rinsed rice. Mix gently only once, taste the broth and adjust the salt if necessary. Cover the pot and cook over low heat for about 20 minutes without lifting the lid.
6. Finish the Dish
Remove the lid and carefully loosen the rice from the bottom of the pot. Arrange the reserved shrimp on top along with a few strips of roasted red bell pepper. Cover again and cook for another five minutes so the rice dries slightly. Serve immediately while hot.
ℹ️ Additional Information
- Yield: 6 servings
- Preparation Time: 40 minutes
- Category: Rice Dishes
- Cuisine: Cuban
✅ Tips for the Best Results
- Making the stock with the shrimp shells and heads will give the dish a much richer seafood flavor.
- Avoid overcooking the shrimp at the beginning so they remain tender and juicy in the finished dish.
- Keep the pot covered while the rice cooks to retain moisture and ensure evenly cooked grains.
📌 Suggested Tags
Cuban shrimp and rice, Cuban recipes, Cuban cuisine, rice recipes, shrimp recipes, Creole food, traditional Cuban dishes, homemade recipes
📣 Did You Make This Recipe?
I'd love to hear how your Cuban-style shrimp and rice turned out! Leave a comment below and share your experience. If you enjoyed this recipe, don't forget to share it with your family and friends so they can also discover one of the most beloved classics of Cuban cuisine. Enjoy!
For the Spanish version, visit: Arroz con Camarones a la Cubana | Receta Tradicional Fácil y Deliciosa.
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