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Quick Shrimp and Tomato Stew

User Rating 5 Star Rating (1 Review)


Shrimp and Tomato Stew

Shrimp and Tomato Stew

Photo © Hector Rodriguez
This shrimp and tomato stew is great for a quick mid-week meal. It's ready in less than 30 minutes and tastes great over white rice with a slice of avacado or tostones. For the canned stewed tomatoes below, I like to use the kind that is flavored with onions, celery, and green peppers.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 2 tablespoons olive oil
  • 4 tablespoons sofrito
  • 2 bay leaves
  • 5 to 10 manzanilla olives (pimento stuffed)
  • 1/4 pound smoked ham (diced)
  • 1 packet sazón
  • 1 cup tomato sauce
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 pound raw shrimp (medium size, peeled and clean)
  • salt to taste
  • peppper to taste


  1. In a soup pot, heat the olive oil. Add the sofrito, bay leaves, olives and ham. Saute over medium heat for 2 to 3 minutes.
  2. Add the sazón, tomato sauce, and stewed tomatoes. Bring to a boil and them immediately reduce heat and simmer for about 5 minutes.
  3. Add the shrimp and cook until it just turns pink - about 5 minutes.
  4. Add the salt and pepper to taste and allow to simmer for 1 more minute.
  5. Serve hot.
Servings: Makes about 4 servings.
User Reviews

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 5 out of 5
Great Puerto Rican Dish!, Member Justbecca

I love the fact that you added ham to this dish, it lends such a delicious flavor to the ingredients. Being Puerto Rican myself, I cook dishes like this basically everyday! White rice is a great side for this dish...but yucca worked better for me.

8 out of 9 people found this helpful.

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