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Shrimp Stew With Pigeon Peas

A wholesome dish with Puerto Rican flavor

Shrimp Stew With Pigeon Peas

— Marisa Zanganeh

En español

4–6 servings


  • 1 cup short grain white rice
  • 4 cups fish stock, warmed
  • 14-ounce bag frozen pigeon peas (may substitute green peas)
  • 1½ pounds medium shrimp, tail off, cut in half
  • 1 teaspoon Old Bay seasoning


  • 2 tablespoons olive oil
  • 1 teaspoon Bijol
  • 1 medium Spanish onion, diced
  • ½ red pepper, julienned
  • 3 garlic cloves, diced
  • ½ pound cooked ham, cut into medium pieces
  • 2 plum tomatoes, seeded and cored, diced
  • 3 small sweet peppers or ½ Cubannelle sweet pepper, seeded and cored, diced
  • 1 tablespoon chopped cilantro
  • 1/3 cup Spanish tomato sauce
  • 1 tablespoon capers, rinsed
  • ½ tablespoon oregano
  • Salt and pepper to taste



  1. Mix shrimp and Old Bay seasoning, place in a container, cover with plastic wrap and refrigerate.

  2. Pour olive oil into a medium-sized pot and heat over medium flame. Add Bijol and mix well. Add onion, cook 3–4 minutes until light golden. Add red peppers and garlic and cook 2 additional minutes, until shrimps lose their raw taste.

  3. Add ham, tomatoes, cilantro, tomato sauce, capers and oregano; simmer for another 5–6 minutes.

  4. Add pigeon peas. Cook for another 5 minutes. Add rice and stir.

  5. Add fish stock and season with salt and pepper to taste.

  6. Cover rice and cook for approximately 20 minutes.

  7. Add shrimp, stir and cook 2 additional minutes, until they turn pink. Serve.

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