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CUBAN SHRIMP STEW




Source of Recipe


meryl


List of Ingredients




Shrimp:
3 tablespoons fresh lime juice
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper

Stew:
3 tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell peppers
1/3 cup julienned green bell peppers
1/3 cup julienned yellow bell peppers
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
4 cloves garlic, minced
1/2 teaspoon cayenne pepper, to taste (my note: I would use less)
1/2 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
2 tablespoons chopped fresh parsley


Recipe



1. Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper.
2. Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
3. Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
4. Saute onions, bell peppers, celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until onions begin to brown. Stir in the tomato paste and saute for 1 minute longer.
5. Add the wine and the water to the vegetable mixture and mix well.
6. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp.
7. Simmer for 6 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaf. Stir in Worcestershire and season with salt and pepper.
9. Serve over hot cooked rice and sprinkle with the remaining parsley.