ColombianLunch

Recipe Story

origins & traditions

Cazuela de Mariscos is a beloved coastal Colombian dish that captures the essence of Caribbean cooking. This hearty seafood stew combines succulent shrimp with a creamy coconut milk base, enhanced by the natural sweetness of tomatoes and bell peppers. The dish is seasoned with garlic, cumin, and cilantro, creating layers of complex flavors that dance on the palate. Traditionally served in clay pots called cazuelas, this one-pot meal brings together the bounty of the sea with local vegetables and spices. The coconut milk adds richness while balancing the acidity of the tomatoes, and the result is a comforting, satisfying meal perfect for family gatherings or casual lunches. This recipe stays true to its coastal roots while being accessible for home cooks.

Instructions

step by step

0/8 done

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook until softened, about 5 minutes.
Add minced garlic and diced bell peppers. Sauté for 3-4 minutes until peppers begin to soften.
Stir in diced tomatoes, tomato paste, cumin, paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
Pour in coconut milk and bring to a gentle simmer. Season with salt and black pepper to taste.
Add the shrimp to the pot and cook for 5-7 minutes until they turn pink and opaque.
Stir in fresh cilantro and lime juice. Taste and adjust seasoning if needed.
While the stew simmers, cook white rice according to package directions.
Serve the cazuela in bowls over a bed of white rice, garnished with additional cilantro.

Cazuela de Mariscos

4.6 (22)

A traditional Colombian seafood stew from the Caribbean coast, featuring fresh shrimp in a rich coconut milk broth with tomatoes, bell peppers, and aromatic spices served over white rice.

medium

55 min

6 servings

Ingredients

0 of 16 checked

Main Protein

800 grams shrimp, peeled and deveined

Base

2 cups coconut, coconut milk
2 tablespoons tomato-paste

Vegetables

3 pieces tomatoes, diced
2 pieces bell-peppers, diced

Aromatics

1 pieces onions, diced
4 cloves garlic, minced

Spices

1 1/2 teaspoons cumin, ground
1 teaspoons paprika
1/2 teaspoons cayenne (optional)

Herbs

4 tablespoons cilantro, fresh chopped

Finishing

2 pieces lime, juiced

Cooking

3 tablespoons olive-oil

Serving

2 cups rice-white, uncooked

Seasoning

1 1/2 teaspoons salt
1/2 teaspoons black-pepper, ground

Chef Tips

expert advice

•For best results, use fresh shrimp and devein them before cooking.

•If you prefer more heat, increase the cayenne pepper or add fresh chopped hot peppers.

•You can substitute the shrimp with other seafood like fish chunks, mussels, or crab meat.

•Some cooks add a splash of white wine for extra depth.

•For a thicker consistency, mash some of the cooked vegetables against the side of the pot.

•This dish tastes even better the next day as the flavors meld together.

•Serve with lime wedges on the side for guests to add extra citrus brightness to their portions.

Colombian

⭐ Highly Rated

25 minmedium