This Cuban-inspired dish features succulent shrimp in a spicy tomato-based sauce with cumin, paprika, and green bell peppers. Serve over a bed of fluffy white rice for a hearty and flavorful meal that will transport you to Havana.

Quick Info

⏱️ 30 min • 🍽️ 4 servings • ⭐ 98%

Nutrition

535 cal • 30g protein • 90g carbs • 4g fat

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Easy] • [Under 30 Minutes] • [Dinner] • [Pescatarian] • [Under 45 Minutes]

Ingredients

• 2 tablespoons olive oil
• ½ cup finely diced yellow onion
• ½ cup finely diced green pepper
• 4 large garlic cloves, minced
• 1 15-ounce can of tomato sauce, divided
• ½ cup dry white wine
• 2 tablespoons capers
• ½ teaspoon McCormick® Chili Powder
• ½ teaspoon McCormick® Dried Oregano
• ⅛ teaspoon McCormick® Ground Cumin
• 1½ teaspoons lemon juice
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1½ pounds medium raw shrimp, peeled and deveined, tails removed
• 2 cups cooked white rice, for serving
• 1 tablespoon chopped fresh parsley

Instructions Preview

1. Heat the olive oil in a large, high-walled…
2. Add the garlic and 2 tablespoons of tomato…
3. Stir in the remaining tomato sauce, the wh…

…and 3 more steps

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Recipe by: Ivan Diaz • From: Tasty