Cuban Shrimp Stew 24-06-15

Cuban Shrimp Stew

Ingredients for Shrimp:

3 Tablespoons fresh lime juice
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 cumin
1-1/2 pounds fresh large shrimp, peeled and deveined
Salt and pepper to taste

Ingredients for Stew:

3 Tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell pepper
1/3 cup julienned green bell pepper
1/3 cup julienned yellow bell pepper
2 ribs celery; finely chopped
2 Tablespoons chopped fresh parsley
4 garlic cloves, minced
1/2 teaspoon cayenne pepper, or to taste
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 black pepper to taste
2 Tablespoons freshly chopped parsley

Directions:

For the 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. Marinate, covered, in the refrigerator for 30 minutes or for up to 4 hours, stirring occasionally.

For the stew, heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, bell peppers, celery, 2 Tablespoons parsley, garlic, cayenne pepper, oregano, cumin and bay leaf in the hot olive oil for 5 minutes or just until the onions begin to brown. Stir in the tomato paste. Saute 1 minute longer.

Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally. Discard the bay leaf. Stir in the Worcestershire sauce. Season with salt and black pepper. Ladle the stew into a serving bowl. Sprinkle with 2 Tablespoons parsley. You may serve over hot cooked rice if desired.

Serves: 4